400 grams sliced chicken (don’t remove the bones since it will give a nice broth)
200 grams pasta, cooked according to package direction
2 cups evaporated milk
1 medium carrot, julienned
2/3 cups green beans, sliced very thinly
3 cloves garlic, crushed then minced
1 can chicken broth cubes
1 egg beaten
3 tbsp melted butter
6 cups water or more
1 cup cork kernel
2 cups shredded cabbage
1 large onion, minced
1 stalk celery, sliced
1 tsp sugar
salt and pepper to taste
fish sauce to taste
chopped coriander for garnish

Heat butter in a pot, then saute garlic and onions, then add chicken and stir until lightly brown. Add water, salt, pepper and chicken cube. Bring to boil, reduce the heat and simmer until the chicken is done. Add vegetable, sugar and fish sauce. Let it boil, simmer until the vegetables are done. Stir in the beaten egg, once the egg has been stirred, add the milk and continue stirring until mixture is simmering. Adjust the seasoning to taste. Turn off heat. Garnish with chopped corriander. Serve hot.