To make the chicken stock put all the ingredients in a pressure cooked and pressure cook for 30 minutes. After cooking strain out the stock, shred all the chicken pieces and set the meat aside.

Heat the stock on the stove and add in the white part of the spring onion to it and cook on low for 5 minutes for the flavour to infuse.

Then add in the chicken meat (as much as you like) and then add in the soya sauce and the sesame oil.

Beat two eggs in a bowl and then pour it into the soup. Wait for 10 seconds before stirring the soup. This will allow the egg to set a bit before breaking up.

Cook for a further 5 minutes and finish with the green part of the spring onion.

Serve with some fresh cracked black pepper on top.