Required: 6 cups chicken stock, 1 cup chicken, shredded, 1/4 cup carrots ( diced), 2 table spoon onions, chopped 3-4 table spoon soya sauce, 1 table spoon ajinomoto, 2 eggs, 2-3 table spoon oil, 1/4 cup bamboo shoots (sliced), 1/2 cup cabbage (sliced), 2 table spoon chilli sauce, 3-4 table spoon vinegar, salt to taste, 3-4 table cornflour, 1/2 table spoon pepper (white), 1 table spoon ginger-garlic paste.
Method: Heat oil. Fry ginger-garlic paste and add stock, salt, vinegar and vegetables. Cook for a few minutes. Add ajinomoto, soya sauce, pepper and chilli sauce. Cook for few minutes. Add cornflour to chicken. Then, add chopped spring onions and lightly beaten egg through a strainer and stir the soup. Then, add shredded chicken and serve.
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