Heat the oils in a large pot and add the garlic and chilli pastes and black pepper.
Stir in the chicken and add ½ teaspoon salt and 1 teaspoon Chinese salt.
Pour ¹⁄3 of the soy sauce over the chicken.
Once the chicken is almost cooked, add the cabbage, sweetcorn and carrots.
Pour another ¹⁄3 soy sauce over the vegetables and add ½ teaspoon salt. Keep stirring.
After 5 minutes, add the bell peppers and the cabbage.
Add ½ teaspoon salt, 1 teaspoon of the Chinese salt and stir in the remaining soy sauce.
Pour in the water and bring back to a boil.
Stir in the chilli sauce and ½ teaspoon salt.
Mix the cornflour into a smooth paste with 3 tablespoons of water. Add to the soup and stir over a high heat continuously, ensuring no lumps form.
Pour in the eggs in 3 intervals, stirring after each addition.
If the consistency is too thick, add more boiling water and if too thin, add more cornflour.
Garnish with mixed herbs.