In a saucepan, Add the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes and pepper corns. Bring to a simmer for 4-6 mins.

Put the chicken slices into a bowl and toss with the sesame oil. In a separate bowl, stir together the cornstarch and vinegar, and set aside. In a last bowl beat the egg.

Bring the pan up to medium-high, and return to a rolling boil. Add the chicken slices and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Reduce to medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes.

Serve garnished with Spring Onions and coriander. ENJOY :)