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Ingredients

3 oz chicken breast, 2 oz ham, 2 oz bamboo shoots, 2 oz white mushrooms, 2 spring onions, 1 Tbs oil, 1 tsp ginger sherry, 4 cups chicken stock, pinch of salt and sugar

Preparation

1 Cut chicken, ham and vegetables into thin strips (about 1 inch long)

Extras

Nothing special

Method

1 Heat chicken stock in a large pot
2 Heat wok and add 1 Tbs oil
3 When hot, add chicken strips and stir fry about 1 minute over high heat (should not be brown)
4 Add ham,  bamboo shoots and mushrooms and cook about 1 minute
5 Put salt, sugar and spring onions in heated stock and cook about 1 minute
6 Add chicken, ham and vegetables and bring to the boil.

Serving

Add sherry and serve immediately.