Cook the chicken broth

• In a pot, combine the chicken, garlic, onion, chilli flakes, salt, black pepper and water.
• Cover and cook until the chicken is tender.

Shred the chicken

• Remove the chicken and onion from the pot.
• Shred the chicken properly and return it to the broth.

Add vegetables, sauces and spices

• Add the cabbage, bell pepper, carrot and green chillies.
• Stir in the soy sauce, hot sauce, tomato paste, garlic powder, chicken powder, vinegar and sugar.
• Cook on high flame.

Thicken with cornflour slurry

• Lower the heat and pour in the cornflour slurry.
• Keep stirring until the soup thickens.

Add the egg ribbons

• Pour the beaten eggs into the soup in a stream.
• Wait before stirring so the eggs form ribbons.

Garnish and serve

• Garnish with spring onions, parsley and a little hot sauce.
• Serve hot.