In a large pot, add veg oil over medium heat.

Add carrot and ginger in and stir fry for a couple mins.

Add 1.5 litre boiling water and the chicken in. Higher the heat until boiling.

Add chilli power, mushrooms salt, soya sauce, vinegar in.

Once the water is boiling, turn the heat to low and simmer for around 20 min.

Add chicken stock.

Spoon the chicken out of the soup, shred it.

Add egg in the pot and mix it well in the soup.

Put the shredded chicken back in to the pot and continue cooking for about 2 mins.

Add coriander and white pepper and sesame oil.