Ingredients:
• 250g – Chicken (boneless, cut into small cubes)
• 3-4 Carrots (finely diced)
• 1/2 cup – peas
• 1-2 Onions (finely diced)
• 2 Baby Corn (finely diced)
• 25g – Cabbage (finely chopped)
• 5-6 Mushrooms (finely diced)
• 1 Green chilli (chopped & deseeded)
• 1 Capsicum (finely diced)
• 1/4 tsp – Ginger (julienned)
• 1/2 tsp – Garlic (finely chopped)
• 1.5 tbsp – Soy sauce
• 1/2 tsp – Chilli sauce
• 1 tbsp – Tomato sauce (optional)
• 1 tbsp – White wine Vinegar
• 1 tbsp – Hoisin sauce (available in hypermarkets)
• 1 tsp – Fish sauce (optional)
• 1/2 cup – Tomato puree
• 1/4 tsp – Sugar
• 1 litre – Water or vegetable stock/ Chicken stock
• 1 Egg
• Seasoning: salt according to taste
• 1 tsp – Black Pepper powder
• 1 tsp – White pepper powder
• 1 cube – Maggie seasoning (optional)
• 1/2 tsp – Oregano
• 1/4 tsp – Thyme
• 1 tsp – Rosemary
• For thickening:
• 1 tbsp – Corn flour
• 2 tbsp – water
• Garnish: Coriander, finely chopped
• Spring onions, finely chopped
• Accompaniments: Croutons
• Crispy fried noodles
Method:
- Pre-preparation:
- Soak the peas for 2 to 3 hours.
- Pressure cook all the vegetables and chicken with a little salt and water.
- Do not overcook the vegetable. It should be cooked, yet firm to touch.
- Once done, remove the cooker lid and place the cooker back on heat.
- Add all the sauces and seasoning and keep stirring.
- Crack the egg exactly in the centre and make sure it falls from the shell in thin strands; while doing so, keep moving your hand in circular motion over the chicken soup in the cooker.
- This will give you a beautiful riband of egg on the chicken soup.
- Do not drop it as a blob as it would not be too appealing to see small blobs of steamed eggs.
- Mix water and corn flour and make a runny batter.
- To the simmering chicken soup, add the corn flour and stir well. The soup will thicken a bit.
- Stir for 2 to 3 minutes; your soup is ready.
- Serve hot, garnished with coriander and spring onions and accompanied with croutons or soup sticks.
Recipe courtesy of Sify Bawarchi