In a pan add the chicken breast and 8 cups of water, boil the chicken till cooked completely.

Remove the chicken once boiled, shred the chicken and keep the stock aside.

In a pan add the chicken stock, bring it to a boil & add the shredded chicken and cook for 2minutes.

Now add the carrots, cabbage mix well and keep the flame on medium and cook for 1 minute.

Now add the salt, Chinese salt, soya sauce, black pepper and vinegar mix well and cook for 1 more minute.

Mix cornflour and 1/2 cup of water to make the paste, add this to the soup, keep stirring while adding the cornflour as
you might get lumps.

Once the soup is thickened, beat the egg and slowly add it to the soup.

Heat the oil & add it to the soup. (purpose of reheat soup next day)

The soup is ready serve hot