4. To the above stock, add the ginger and spring onions.
5. Bring to the boil, cover and simmer for 20 minutes.
6. Add the mushrooms and simmer for another 10 minutes.
7. Remove the ginger.
8. Add the sherry and seasoning to taste.
9. Serve very hot along with the chili sauce, soya sauce and green chilies in white vinegar.
Note: Never replace chicken stock with water or a chicken stock cube; a soup of the right
flavor and taste can never be attained in this way.