Blend egg and 2 tablespoons of cornstarch. Coat shrimps with it and set aside.
Slice chicken breast thinly and sprinkle with 1 tablespoon cornstarch and patis.
Mix to coat chicken slices evenly and set aside.
Drain mushrooms. Remove tough stems and slice thinly.
Sauté garlic, onions in hot oil and add chicken and cook stirring until chicken is firm.
Add soy sauce, pepper, salt, and broth and bring to a boil. Add sitsaro and mushroom.
After 2-3 minutes, add carrots, celery and cabbage. Add seasonings.
Drop coated shrimp in boiling mixture. Lower heat to moderate.
Add canton noodles and cook until noodle is done, and most of the broth is absorbed.
Serve hot. Good for 8 persons.