Szechuan Spicy and Sour Soup

Wash the chicken breast fillet, pat dry with kitchen paper and dice finely. Wash the sprouts, drain them well and chop finely. Peel onion and chop finely. Clean, wash and finely dice the peppers. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Heat the oil (1 tbsp) in the wok, fry the chicken breast fillet cubes in it for about 1 minute and deglaze / pour the chicken stock (1 liter / 4 teaspoons instant). Add the seasoning paste and bring the whole thing to a boil. Add the vegetables (cut sprouts, onion cubes, red + green paprika cubes, ginger cubes, chilli pepper cubes and garlic clove cubes) and simmer / cook for approx. 10 minutes. Mix tapioca starch (2 tbsp) with a little cold water, stir into the soup and simmer / simmer for 2 - 3 minutes. Whisk the egg and carefully pour into the soup in small portions with a tablespoon in a thin stream. Finally, sprinkle the soup with chives rolls. Serve the soup in Chinese soup bowls with the appropriate soup spoon sprinkled with chives.