Ingredients:

• 1 – Chicken
• 1 – carrot, chopped
• 1/2 cup – chopped Celery
• 1 – spring onion, chopped
• 1 tsp – ginger, ground
• 1/4 cup – shredded Cabbage
• 1/4 cup – shredded Carrot
• 1 tsp – soy sauce
• 1 tbsp – Corn flour
• 3 tbsp – Milk
• 1 tsp – white Vinegar
• salt to taste
• pepper powder to taste

Method:

1. De-bone chicken and clean it.
2. Pressure cook the chicken bones, celery, carrot, spring onion and ginger for 20 mins with enough water.
3. Put the stock in a vessel, add shredded cabbage and carrot and bring to a boil.
4. Add salt, pepper powder and soy sauce.
5. Make a paste of corn flour and milk.
6. Add to the boiling soup, stirring continuously.
7. Add vinegar.
8. Serve hot.

Recipe courtesy of Alison Pinto