Steamed Bak Choy, Chicken And Tomato Egg Drop Soup

Chicken and marinade

• 300 g boneless chicken thighs, cut in strips (2 cm)
• 1 tbsp light soy sauce
• ½ tsp dark soy sauce
• 1 tbsp cornflour (starch)

Egg mixture

• 3 eggs
• ½ tsp salt

Tomato soup and bak choy

• 2 garlic cloves, unpeeled
• 30 g olive oil
• 5 g fresh ginger, thinly sliced
• 2 tomatoes, medium size, cut in pieces (3 cm)
• 2 stalks spring onions, white parts only
• 700 g hot water
• 1 chicken stock cube
  of 1 heaped tablespoon chicken stock powder
• 200 g bak choy (see tip)
• 1 tbsp cornflour (starch)
• 3 tbsp water
• 5 g sesame oil
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 pinch sugar
• 1 dash white pepper powder
• shallot oil, to garnish