In a bowl add chicken, prawns, mince, soya sauce, salt black pepper mix well and leave it to 20 minutes.
Heat the chicken stock and add the seasoned chicken mixture, cook on low to medium flame for about 12 minutes.
Then add mushrooms, vinegar, Szechuan chilli sauce, mix and cook on medium flame for 5 minutes.
Now beat the egg and add it slowly in to the soup, keep stirring.
Add the corn flour and water mixture, keep stirring and cook till gets thick.
Then add parsley, spring onion mix.