Updated: May 2, 2019
Chicken 12 oz cut in ½ cubes
Ginger and garlic finely chopped 1 tbsp
Cabbage ½ cup cut into squares of ½ inch
Spring Onions 2 to 3 cut in thin rings (separate the white part to green)
Carrot ¼ cup diced.
French beans ½ cup cut 1” long Diamond cut
Snow peas ½ cup cut in 1” diamond cut
Celery ½ cup cut in ¼” slices
Mushroom ½ cup sliced
Red Pepper ½ cup diced
Green pepper ½ cup diced
Coriander ¼ cup finely chopped
Chicken Stock 500 ml
Water 500 ml
Salt 1 ½ tsp
Ground Black Pepper 1 tsp
Soy Sauce (less sodium) 2 tbsp
2 eggs (beaten)
Add oil in a pot and add ginger & garlic
Then add your white of the spring onions stir for 30 secs then add cabbage, celery, french beans, snow peas & carrot stir for 2 mins.
Add Chicken stock, water, salt & ground black pepper bring to boil.
Add diced peppers, mushrooms & water. Now add Soy sauce.
Add diced chicken in boiling soup making sure the chicken pieces separate and do not stick with each other. Cook for 3 mins.
Use a table spoon and add beaten egg one spoon at a time, do not stir while adding egg or it will break/disintegrate in water and not make strings.
Add coriander and serve with spring onion greens used as garnish.
Do not overcook chicken to avoid chewy texture.
Ready in 40 minutes
Serves 2 people