Ingredients

· 4 cups chicken broth

· 5 pieces of chicken

· 1 teaspoon salt

· 1 teaspoon black pepper

· 2 tablespoons chilli oil

· ½ cup thinly sliced cabbage

· ½ cup shredded carrot

· ½ cup julienned green bell pepper

· ½ cup sliced mushrooms

· 2 tablespoons soy sauce

· 2 tablespoons worcestershire sauce

· 4 tablespoons vinegar

· 2 tablespoons hot sauce

· ½ cup chilli garlic sauce

· 1 tablespoon brown sugar

· 4 tablespoons corn starch

Method

Remove the chicken from the broth and shred it. Strain the broth and discard all the whole spices. Set both aside. In a pot, add chilli oil and all the vegetables, mushrooms and shredded chicken. Saute on high heat for five minutes. Reduce flame to low and add all the sauces. Mix everything well. Add chicken broth and turn the flame back to medium. Add five cups of water and allow the soup to start simmering. Mix cornstarch with about ½ cup of water to make a smooth slurry and add it to the soup. Cook for two-three minutes and allow the cornstarch to cook through. Adjust the seasoning. Serve with prawn crackers, soy sauce and vinegar with sliced green chillies cut into it.