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In a saucepan combine the chicken stock water mushrooms bamboo shoots root ginger garlic soy sauce and crushed chillies.
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Bring to the boil then reduce the heat to low cover and simmer while you assemble the rest of the ingredients.
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Place the chicken strips into a bowl and toss with the sesame oil to coat.
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In a separate bowl stir together the cornflour and vinegar and set aside.
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Increase the heat under the stock to medium-high and return to a rolling boil.
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Add the chicken.
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Return to the boil and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour.
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Simmer over medium heat stirring occasionally until chicken is cooked through and the stock has thickened slightly about 3 minutes.
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Serve garnished with spring onions and coriander.
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