Pound the chilli, garlic and rice syrup together to form a paste. Pour the chicken stock into a pan with the sliced chicken, soy sauce, shitake mushrooms and chilli paste and simmer gently for ten minutes.
Add the pepper, vinegar and bamboo shoots and simmer for a further three minutes.
Mix the ground kudzu in 2 tablespoons of cold water to a smooth paste and add to the soup to simmer for a further five minutes.
Beat egg in a small jug and slowly pour it into the soup stirring as you pour.
Serve the soup with chopped shallots over the top.
Note: Kudzu is from a root and as acts as a natural thickener. It has an alkalising effect on the body and is gluten free. Available from health food stores.