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Cooked Chicken Pieces - 1 Cup
Chicken Stock - 4 Cups
Ginger-Finely Chopped - 1 Tsp
Garlic-Finely Chopped - 1 Tsp
Green Chilies-Finely Chopped - 1 Tsp
Coriander Leaves-Finely Chopped - 1 Tbsp
Cabbage-Finely Chopped - 2 Tbsp
Capsicum-Finely Chopped - 2 Tbsp
Mushrooms-Finely Chopped - 2 Tbsp
Onions-Finely Chopped - 2 Spring
Water - 250ml
French Beans (Finely Chopped) - 2 Tbsp
Vinegar - 1 tsp
Baby Corn (Finely Chopped) - 2 Tbsp
Spring Onions (for garnishing) - 2 Tbsp Carrots-Finely Chopped
White Pepper - 1 Tsp
Soya Sauce - ½ Tbsp
Corn flour Mixed With water - 2 Tbsp
Onions (for garnishing) - 2 springs
Oil - For Frying
Agginomotto (optional) - One pinch
Salt - To Taste
Directions...
Chicken Stock - 4 Cups
Ginger-Finely Chopped - 1 Tsp
Garlic-Finely Chopped - 1 Tsp
Green Chilies-Finely Chopped - 1 Tsp
Coriander Leaves-Finely Chopped - 1 Tbsp
Cabbage-Finely Chopped - 2 Tbsp
Capsicum-Finely Chopped - 2 Tbsp
Mushrooms-Finely Chopped - 2 Tbsp
Onions-Finely Chopped - 2 Spring
Water - 250ml
French Beans (Finely Chopped) - 2 Tbsp
Vinegar - 1 tsp
Baby Corn (Finely Chopped) - 2 Tbsp
Spring Onions (for garnishing) - 2 Tbsp Carrots-Finely Chopped
White Pepper - 1 Tsp
Soya Sauce - ½ Tbsp
Corn flour Mixed With water - 2 Tbsp
Onions (for garnishing) - 2 springs
Oil - For Frying
Agginomotto (optional) - One pinch
Salt - To Taste
Directions...
- Take ½ cup of water in a big bowl.
- Add corn flour, vinegar, soya sauce, agginomotto, White pepper, salt to water. Place the bowl aside.
- Heat oil in a pan and sauté all the vegetables with ginger, garlic, coriander leaves and green chilies for about 2 minutes.
- Add the vegetable mixture to the cooked chicken and mix well.
- Add the chicken stock.
- When the water starts boiling, add corn flour gradually and stir constantly until it thickens. Switch off the gas/burner.
- Garnish the soup with spring onions.
- Serve hot with Chinese Chili Chutney/Sauce as per your taste.