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3. Slowly add the stock and increase the heat allowing the stock to
boil.
4. Mix soya sauce, salt and pepper.
5. Add to the soup stirring all the time until slightly thickened.
Simmer for 5 minutes.
6. Add the beaten egg white in a thin stream and stir so that shreds
are formed. Add the chopped and cooked chicken pieces, Simmer
for 2 minutes.
7. Serve the green chilies in vinegar separately so that they may
be added to one’s liking.
8. Transfer the soup into bowls and serve.
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