Cut boneless chicken into very small slices and add it to chicken stock.
Bring to a boil then simmer until the chicken is tender.
Cut all the vegetables into julienne strips and add in to the soup.
Now add all spices and sauces.
Cook for 4 to 6 minutes.
When it starts boiling, include corn flour (mix in water).
Then beat an egg.
Add half egg slowly to the soup and keep it cooking for 2 to 3 minutes.
Your steamy hot and sour soup is ready.
Serve with garlic bread and slices of button mushrooms.