Cut the chicken breast into 1/8 of an inch thick slices. Marinade a dash of salt, a dash of baking soda to tenderize the meat, and 1/2 tsp of cornstarch. Mix well. Then coat the chicken with a drizzle of vegetable oil so the slices don’t stick together. Set it aside for 10 minutes.
Heat the wok until it is smoking-hot. Add some oil to the wok; toss the oil around to create a non-stick layer. Add the marinaded chicken, grated garlic, ginger, and a little bit of the white part of the spring onion. Stir them for a minute or until the chicken has changed color.
Pour in 3 cups of chicken stock. Add 3/4 tsp of salt and 3/4 tsp of sugar to taste. Bring this to a simmer and stir in the cornstarch water in batches.
Add a bunch of spinach. Turn off the heat. Pour in the egg slowly and stir at the same time.
Sprinkle some dried Gougi berry as garnish. Serve it in a bowl.
This egg drop soup is a little bit more complicate but it does have many layers of flavor, which is a much better choice for you to complete a dinner meal.