1. Bring chicken stock to a boil.
2. Add shredded vegetables and cook for 3 minutes. Add shredded chicken. Add salt and soya sauce.
3. When stock begins boiling, add cornflour dissolved in water.
4. Pour a few drops of chilli oil, vinegar and pepper powder into each soup bowl.
5. Pour hot soup over and serve hot, garnished with chopped spring onions leaves.

Chilli oil:
To prepare chilli oil, add very hot oil to chilli powder. Let is stand for 10 minutes and strain out clear chilli oil.