1. Soak mushrooms in hot water for 30 minutes; drain, squeeze dry, remove stems, slice mushrooms thinly. Cut pork, ham and pickles into fine shred. Remove seeds from pepper, slice into thin strips. Chop shallots, slice water chestnuts. Shell prawns, remove dark vein.

2. Put chicken stock, wine, soy sauce, chili sauce and salt into large saucepan, bring to boil, boil uncovered for five minutes. Remove pan from heat, put water and corn flour into bowl, stir until combined. Gradually add corn flour mixture to chicken stock. Stir until combines.

3. Return pan to heat, stir until soup comes to boil, reduce heat, add ham, mushrooms, pork, pickles, water chestnuts and red pepper, stir until combines. Simmer uncovered for five minutes.

4. Stir in vinegar and sesame oil. Beat egg and extra water lightly with a form. Gradually add to chicken stock. Stir constantly. Add shallots, bean curd cut into 1cm cubes and prawns. Simmer one minute.