Szechuan Soup

Cut the boneless chicken into small pieces.

Also, cut the carrot and cabbage into small pieces.

Chop the spring onion and crush Szechuan peppercorn.

Mix the corn starch in a quarter cup of water, along with salt, vinegar, sugar, red chili paste and Szechuan pepper.

Heat the chicken stock and put carrot, cabbage, spring onion and capsicum, cook on high heat.

Now gradually add the corn starch mixture in a thin stream while stirring slowly in one direction.

Bring to boil and add Chinese salt, chicken and pinch of red food color.

Stir and serve hot.