Ingredients:

• 1 can (170 g) – evaporated full Cream Milk
• 1 tsp – Chicken stock bouillon
• 1/2 – cup Oats
• salt to taste
• For stock :
• 1,200 g – chicken, cut into 16 pieces
• 1/2 – cup chopped Onion
• 1 cup – chopped Celery
• 1 cup – chopped Carrots
• 2 tbsp – chopped Garlic
• 6 peppercorns
• 1 litre water
• For garnish :
• 1/2 cup – finely chopped coriander or Parsley leaves
• 1/2 tsp – black pepper powder

Method:

1. Combine and cook ingredients for stock in a pressure cooker for 45 minutes. at high pressure.
2. Let pressure drop on its own. Strain stock.
3. Discard chicken pieces and vegetables.
4. Chill stock, skim off fat.
5. Bring stock to boil.
6. Add the full cream evaporated milk, oats and bouillon.
7. Bring back to boil, while stirring constantly.
8. Simmer uncovered on low heat for 10 minutes, stirring occasionally.
9. Adjust seasoning, garnish and serve hot.