Are you worried about your Job?
- Chicken stock 3 glasses set aside 1 cup
-
Chicken, cooked 1 cup
-
Spring onions, finely sliced 1 cup
-
Cabbage, finely sliced 1 cup
-
Carrots, finely sliced 2
-
Capsicums, finely sliced 2
-
Bean sprouts 1 cup
-
White pepper 1/2 tsp
-
Black pepper 1/2 tsp
-
Sugar 1 tsp
-
Egg beaten 1
-
White flour/ chicken stock cube mix 1 tbsp
-
Corn flour 2 tbsp
-
Salt to taste
-
Soya sauce 3 tbsp
-
White vinegar 2 tbsp
-
Chilli sauce 1 tbsp
-
Sesame seed oil few drops
-
Oil 3 tbsp
- Set aside the spring onions, bean sprouts and corn flour till the end of cooking.
-
Combine all other vegetables, stock, spices, sauces and vinegar in a large pan and cook on low heat.
-
Add chicken pieces when it comes to a boil.
-
Cook five minutes longer, then dissolve corn flour in 1 cup of stock and add to soup.
-
Stir using a wooden spoon till the soup thickens.
-
Add beaten egg and stir.
-
Heat before serving, add sesame seed oil, bean sprouts and spring onion.