4 cups chicken stock or water
1 tsp Garlic Paste
6-8 chopped chilies
Salt as per taste
¼ cup Vinegar or lemon juice
1 tsp white pepper powder
2 Tbsp sugar
1 tsp Chinese salt
2 Tbsp corn flour
2 Tbsp Dalda Cooking oil
Garnish:
1 boiled & shredded chicken
1 spring onion chopped
½ cup fried rice
½ cup lemon juice
Method:
To make the chicken stock boil ½ kg chicken bones in a pot with 8 – 10 cups of water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and one small whole peeled onion and 2- 4 black pepper corns when it comes to a boil.
In a separate pot , heat Dalda cooking oil on low heat for 2 – 3 minutes. Sauté garlic slightly add chicken stock and bring to boil
Add salt green chilies, white pepper, sugar and Chinese salt and cook on low heat for 3- 4 minutes.
Dissolve corn flour in 4Tbsp of water and gradually pour it in the soup, stirring continuously.
Add vinegar or lemon juice in the end and remove from heat.
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