Cold busting chicken soup

Heat oil in a pan and chopped veggies and stir fry on high power.

Add the garlic and ginger and chilli to continue stir fry for a minutes then add chicken and onion and fry for 2 minutes.

Add the soy sauce, salt and pepper powder mix well and add the chicken stock.

Bring to a boil, lower the heat and simmer for 8 minutes. Stir in the corn flour mixture and cook for a minutes or till the soup thickens, stirring constantly.

Add the vinegar and serve piping hot, garnished with spring onion.