Instructions

1. In a large saucepan which will take all of the ingredients later, heat the oil.
2. Cook the chicken breast fillets until lightly golden on each side.
3. Remove the chicken from the pan and leave to rest on a plate.
4. Turn the heat down to medium and add the ginger, garlic and chillies.
5. Stir-fry for a few minutes until fragrant.
6. Add the mushrooms to the pan and cook for a few minutes until they have softened.
7. Add the chicken stock, Chinese cooking wine, soy sauce and rice vinegar.
8. Bring the mixture to a boil and then let it simmer gently for 10-15 minutes.
9. Meanwhile, shred the chicken breast fillets and add them to the soup, along with the sliced bamboo shoots.
10. Mix the cornflour (cornstarch) with some cold water to make a slurry.
11. Slowly add slurry to the soup while stirring the soup at the same time to avoid lumps in the soup. The soup should have a slightly thickened consistency. Keep adding more slurry to the soup until you have the desired thickness; if your soup is too thick, simply thin it with some boiling water from a kettle.
12. Taste the soup for seasoning. You may wish to add some more soy sauce and/or rice vinegar.
13. Serve with a generous sprinkle of spring onions and coriander (cilantro).