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.
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!