In a saucepan take 2 tsps of sesame oil and saute the ginger, green chilly and the white part of the scallion for 2-3 minutes.
Add all the julienned vegetables and saute for a minute.
Next, add the chicken stock, the mushroom soaked water and the water from the cooked chicken.
When it comes to a boil add the shredded chicken, the chopped mushrooms, chopped paneer/tofu and a part of the scallions.
Then add all the flavorings- the soy sauce, vinegar turmeric powder, salt, sugar, and pepper powder.
When it starts boiling again add the cornflour slurry stirring constantly till it thickens. Next, as it boils add the egg in thin strands and keep stirring so that it forms flowers.
Taste test and adjust the amount of heat and tanginess as per preference. Turn off the stove, add a tsp of sesame oil and garnish with scallions