In a dutch oven or pot add the chicken and fill it with the filtered water so as to fully dredge the chicken pieces.
Add the chopped tomato and season with the salt and pepper.
Cover and cook on medium heat.
Once the chicken is cooked, about 30 minutes, take out the pieces and set aside for later.
You now have a quick chicken stock which should amount to about 5 cups.
If there is less, increase the amount so that it equals 5 cups by adding water and seasoning with additional salt and pepper to taste.
Add the rice vinegar, coconut aminos, tomato sauce, red chili powder, green chili and sugar.
Let it come to a boil on medium high heat.
Take 4-5 chicken pieces reserved at the beginning, pick the meat from the bones and chop up. The rest of the meat can be saved for later for sandwiches etc.
Add the carrot, cabbage and chicken.
Let cook covered on medium low heat for about 5-10 minutes until the cabbage and carrot soften up.
Make the arrowroot slurry by combining the arrowroot powder with water.
Increase the heat to medium high.
Add the slurry to the soup but turn off heat as soon as it thickens up or the arrowroot will breakdown.
Gently add the whipped egg and stir to combine. The egg will cook up in the hot soup and form ribbons familiar in Chinese soups.
Garnish with scallions and enjoy!