Steps

1. Cut off the core of the Chinese Cabbage and slice it into 3cm pieces.
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2. Rinse the sliced Chinese Cabbage and lightly pat it dry.
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3. In a bowl, combine 1 tbsp Potato Starch with 2 tbsp water and mix well to create a starch slurry.
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4. Crack 1 Egg into a separate bowl and beat it thoroughly.
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5. Heat 1 tsp Sesame Oil in a frying pan over medium heat and spread it evenly.
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6. Add 350g Chinese Cabbage, 1/2 tsp Grated Garlic, and 2 tbsp Cooking Sake (Rice Wine) to the heated frying pan and mix well.
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7. Cover with a lid and steam-fry for 2 minutes over low to medium heat.
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8. Remove the lid and stir-fry for about 1 minute to evaporate the alcohol.
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9. Add 600ml water, 1/2 tbsp Soy Sauce, 1/2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Oyster Sauce, and 1 tbsp Chicken Stock Granules to the frying pan. Mix well and bring to a boil.
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10. Once boiling, add 40g Glass Noodles, cover with a lid, and simmer over low heat for 5 minutes.
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11. Open the lid and check if the glass noodles and Chinese cabbage are cooked.
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12. Drizzle in the prepared starch slurry and stir quickly to thicken the soup.
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13. Simmer for about 1 minute to cook the starch.
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14. While the soup is gently simmering, slowly drizzle the beaten 1 Egg in a circular motion.
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15. Once the egg is fully set, stir lightly. The key is to not touch the egg after pouring it in until it sets, ensuring a fluffy texture.
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16. Serve in bowls and it's ready.
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