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17 December 2012,20:43 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • In a pan add 1 tablespoon oil.
  • Add the vegetables (except leaves of spring onions) and sauté for a minute.
  • Add the stock and give it 2 - 3 boils.
  • Reduce the heat and add soya sauce, vinegar/lime juice, salt, sugar, ajinomoto & pepper.
  • Add spring onion leaves.
  • Mix cornflour with half cup water. Add to the soup, stirring constantly.
  • Bring to a boil. Gradually pour in lightly beaten egg, stirring the soup continuously with a fork to get shreds of egg. Remove from fire.
  • In a spoon heat sesame or sunflower oil, and add chilli powder. Add the chilli oil to the soup.
  • Cover soup immediately for a few minutes. Serve hot.


  • 1 breast of chicken - shredded
  • 1 tablespoon Cooking oil
  • 2 tablespoons shredded mushrooms
  • 2 tablespoons shredded bamboo shoots (optional)
  • 4 tablespoons shredded cabbage
  • 3 tablespoons shredded carrot leaves of 1 spring onion - finely cut
  • 1 litre chicken stock
  • 2 tablespoons soya sauce
  • 3 tablespoons lime juice or vinegar
  • 1 teaspoon black pepper
  • Salt to taste
  • ½ tablespoon sugar
  • ½ teaspoon ajinomoto
  • 4 tablespoons cornflour
  • 1 egg - lightly beaten
  • 1 teaspoon sesame oil
  • 1 teaspoon chilli powder

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