Ingredients:

Boiled and shredded chicken 1 cup

Carrots 1/2 cup

Cabbage 1 cup

Soya sauce 6 tbsp

Vinegar 4 tbsp

Salt and pepper to taste

Chicken Stock 3 cups

Corn flour paste 3 tbsp heaped mixed in 1/2 cup of water.

 

Method:

Boil chicken stock for five minutes. Add in chicken, vegetables and sesaoning. To thicken the soup, add corn flour paste. Lastly pour in one beaten egg. Serve hot!