Ingredients:

Chicken 1 ½ kg, boneless
Chicken stock 3 glasses
Spring onions 2, chop the white part in four pieces and chop leaves finely
Turnip 1, peel and chop in small cubes
Carrots 2, cut in rounds
Cabbage 1 medium, chopped
Corn flour 1 tsp
Bean sprouts ½ cup
White flour/ chicken stock cube mix 1 tbsp
White pepper 1 tsp powdered
Sugar 1 tsp
White vinegar 2 tbsp
Salt to taste
Soya sauce 2 tbsp
Sesame seed oil few drops
Oil 1 tbsp

Method:

Cut chicken in small pieces and marinate in 1 tsp corn flour, ½ tsp sugar, ½ tsp white flour/ chicken stock cube mix and a little salt. In a large pan put the chicken stock and chicken to cook on low heat. After ten minutes add all vegetables except bean sprouts and spring onions leaves, and all other ingredients except sesame seed and oil.

Cook for five minutes. If the stock is not enough add some hot water or more stock. Serve hot, sprinkled with sesame seed oil, bean sprouts and spring onion.

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