Chicken Mushroom Clear Soup

Method

1. 1Heat sesame oil, fry ginger and garlic 60 seconds.
2. 2Add stock with soy sauce, salt and white pepper; bring to a low boil.
3. 3Add carrot and mushrooms; gently bubble 6 minutes.
4. 4Slip in shredded chicken, gently bubble 4 minutes till just cooked.
5. 5Stir cornflour paste through to coat with sticky liquid the soup lightly.
6. 6Off heat, wilt spinach for 60 seconds; finish with vinegar and spring onion.