Prepare chicken stock by cooking together, 3 chicken pieces with bones, 1-liter (4 cups) water, 1-inch piece of ginger sliced, 3 cloves of garlic sliced, 1 small onion chopped, 1 teaspoon salt, 1 teaspoon black pepper powder, and a pinch of turmeric. Cook on a medium flame for 25 to 30 minutes. If the water has dries up, you can extra water in the manchow soup.
Chop all the vegetables before starting to cook.
Heat 5 tablespoons of cooking oil and fry chopped ginger and chopped garlic for 3 minutes on slow flame. Once the raw smell turns aromatic, add chopped onion and a white portion of spring onion. Fry for 2 minutes or just until the onion softens.
Now add finely chopped boneless chicken pieces and fry on a medium flame for 2 minutes. Season with salt and black pepper and cook the chicken mince for 5 more minutes on slow flame with lid on.
Then add sliced mushrooms, carrots, green beans, cabbage, and capsicum. Stir well and add 4 cups of chicken stock. (If the stock is less in quantity then add water to it)
Cover and simmer the soup on low flame for 5 minutes.
Meanwhile, prepare the manchow soup spice mix by combining together the cornflour, soy sauce, red chili sauce, vinegar, sugar, and half a cup of water. Add this mixture to the soup and keep stirring until the soup thickens. This will take another 5 minutes on low flame.
While the soup is cooking, beat one whole egg in a bowl and whisk. Just add half of this whisked egg little by little and keep stirring. Simmer for a couple of minutes and remove from heat.