Instructions: Bring a large saucepan of water to a boil and add the salt and rice wine vinegar. Reduce the heat so that it is just simmering and carefully break the eggs into the water, one at a time. Poach the eggs for one minute. Remove the poached eggs with a slotted spoon and set aside.

Bring the chicken stock to a boil in a separate pan and add the leek, broccoli, chicken, mushrooms, and sherry, and season with chili sauce to taste. Cook for 10-15 minutes. Add the poached eggs to the soup and cook for a further 2 minutes. Carefully transfer the soup and poached eggs to 4 individual soup bowls. Dust with a little chili powder to garnish and serve immediately.

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