Heat oil in a large pot over medium heat and add the minced garlic. Sauté gently until it becomes fragrant and aromatic, taking care not to burn it as this will affect the flavor of the soup.

Add the chicken pieces to the pot and cook them until they begin to change colour and are partially cooked through. This helps build a flavourful base while ensuring the chicken remains tender.

Next, add the shrimp along with mushrooms, carrots, cabbage, and capsicum. Sauté everything together for about 2 minutes, just enough to lightly cook the vegetables while keeping their freshness and texture intact.

Stir in the dark soy sauce, light soy sauce, chili sauce, and vinegar, then season with salt and freshly ground black pepper. Mix well so the broth develops a deep, balanced, and savoury flavour profile.

Pour in the chicken stock or bouillon water and bring the mixture to a gentle boil. Once boiling, reduce the heat and allow it to simmer so all the ingredients can infuse into the broth.

Slowly add the cornflour slurry while stirring continuously. This will gradually thicken the soup to a silky, glossy consistency. Adjust the amount depending on how thick you prefer the soup.

Gently drizzle in the beaten egg whites in a slow stream while stirring lightly. This will create delicate, silky egg ribbons throughout the soup. Let them set for a few seconds before giving a gentle stir.

Turn off the heat and finish the soup with a small dash of sesame oil to enhance aroma and add a rich depth of flavor.

Serve hot and garnish generously with spring onion greens, schezwan chili flakes, and fresh cilantro for freshness, spice, and visual appeal.