1 chicken breast, sliced evenly
3 eggs, lightly beaten
8 cups chicken stock
1 tbsp of cornflour
1 tbsp grated ginger
1 tbsp of soy sauce
3 spring onions, chopped
1 cup snow peas, chopped
¼ tsp of white pepper
1/2 cup of king brown mushrooms, sliced
1/2 cup shiitake mushrooms, sliced
1/2 cup oyster mushrooms, torn apart
1/2 cup enoki mushrooms, chopped into batons
¼ bunch coriander
To make cornflour slurry: Reserve ½ cup of the stock and mix with the cornflour until dissolved.
Bring the chicken stock to the boil and add the sliced chicken breast and ginger. Add the sliced mushrooms, spring onions, snow peas, soy sauce, white pepper, then gradually add the cornflour mixed with stock. Stir in the coriander. Reduce heat to a simmer.
Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.