Chicken & Egg Soup

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.