Hot and sour chicken broth
Chicken broth is food for the soul, and this hot and spicy version is sure to give you a boost.
Heat the oil in a saucepan and fry the chicken until cooked through and golden-brown. Remove from the pan and set aside.
Add the mushrooms to the pan and fry for a minute, then add the garlic, ginger and stock. Bring to the boil, then simmer for 10 minutes.
Mix the egg with the sesame oil, soy sauce, chilli oil and vinegar and pour into the broth, beating as you go. Taste and season with salt and pepper.
Ladle into bowls and garnish with the spring onions and chilli.