Heat oil in a wok, add chicken cut into juliennes, leek, mushrooms, carrot and broccoli.
Cook for 2 – 3 minutes.
Now add chicken stock, salt and black pepper powder.
Cook over low flame for 8 – 10 minutes.
Then add white vinegar and allow to cook.
Now add egg and cook till egg comes on top.
Remove gently in a bowl and serve hot.
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