Sauté the aromatics

• Heat the oil in a pot.
• Sauté the garlic and onion until fragrant.

Cook the chicken

• Add the chicken, water, black pepper, oregano, paprika, salt and stock cube.
• Cover and cook, then uncover and remove the chicken and onion.
• Shred the chicken and return it to the pot.

Add the vegetables and sauces

• Add the carrot, cabbage and bell pepper.
• Stir in the soy sauce, chilli sauce, vinegar and sugar.
• Cook until the vegetables are tender.

Thicken the soup

• Mix the cornflour with the water to make a slurry.
• Stir the slurry into the soup and cook until thickened.

Add the eggs

• Pour in the beaten eggs while stirring continuously.
• Wait a few seconds, then mix gently.

Garnish and serve

• Garnish with spring onion and chilli oil.
• Serve with fish crackers.