Chicken bitter melon soup

Slice the chicken breast into two big strips, then into quarter inch thick slices.

Marinate the chicken with minced garlic, minced ginger, white pepper, salt, cornstarch and Chinese cooking wine; mix well and set aside 10 minutes.

Heat a stock pot over medium heat for 40 seconds, add oil and swirl to coat the bottom.

Add the marinated chicken and stir over high heat a couple of minutes until slightly charred.

Pour in the unsalted chicken stock.

It takes about 5 minutes to come to a boil over medium heat; meanwhile halve the bitter melon, remove the centre with a spoon and slice it thin.

Add the bitter melon to the soup.

Add the tomato pieces, turn off the heat and sprinkle diced scallions as garnish. Noodles can be added to make it a one-pot meal.