Let the chicken breast fillet thaw a little, wash off in cold water, pat dry with kitchen paper and cut into very small cubes. Peel the carrots, first cut lengthways into slices, then into strips and finally into very small cubes. Peel the pas-tinake and cut into very small cubes. Cut the Chinese cabbage into very small cubes. Peel the onion, cut in half and dice very small. Clean / core the chilli pepper, wash and dice very finely. Peel the ginger and dice very finely. Heat the wok, add the sunflower oil (2 tbsp), heat and fry the chicken breast fillet cubes in it / stir-fry. Deglaze / pour in the chicken stock (1250 ml) and add / press in the spice paste. Mix everything well and bring to the boil. Add the vegetables (diced carrots, diced parsnips, diced Chinese cabbage, diced onions, diced chilli peppers and diced ginger), bring to the boil and simmer for about 10 minutes. Add / stir in brown sugar (1 tbsp), tomato paste (2 tbsp) and glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken stock) and slowly pour in the whisked egg in portions (with a small spoon). Mix the corn starch (3 tbsp) with cold water (3 tbsp) and stir into the soup. As soon as the starch begins to thicken, push the wok off the stove. Clean and wash the spring onions and cut into small rings. Pour the hot soup into soup bowls, sprinkle with spring onion rolls and serve. The typical Chinese porcelain soup spoon may also be enough.