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HOT N SOUR CHICKEN SOUP
Ingredients
Ingredients to Prepare Chicken Stock
Chicken Bones and Trimmings – 1 Kg
Water – 10 Cups
Pepper Corns – 10
Celery with leaves – 2 Small
Onion Big – 1
Salt to taste
Ingredients for Soup
chicken stock - 6 cups
eggs beaten lightly – 3
chicken meat shredded - 1 cup
Shrimps cleaned and remove vein also - ½ cup
mushrooms shredded – 5
To-fu (bean curd) or paneer shredded - 100 gms
Peas – ½ cup
spring onions with leaves chopped. - 3
oil - 2 tblsp
salt to taste
For Seasoning
roasted sesame seeds powder - 1 tsp
vinegar - 2 tbsp
pepper – ½ tsp
ajinomoto – ½ tsp
chilly sauce - 1 tbsp
soya sauce - 1 tsp
corn flour - 3 tblsp
water (to mix with corn flour) - 6 tbsp
Preparation
Method for Chicken Stock
Put bones and trimmings in a vessel. Add water and all other ingredients. Boil it. Cover and simmer for 45 minutes to 1 hour. Strain and skim if necessary. If stock is fatty, cool until the fat hardens on the surface.
Method for Soup
Boil stock and add shrimps ,chicken and all the other ingredients and seasonings, except the beaten eggs, corn flour and water. Simmer gently for 5 mts. Mix the corn flour with water, add to the soup and boil for 2 mts. Reduce the heat and add the beaten eggs in a thin stream stirring gently, until the eggs form threads in the soup. Serve hot.
Ingredients
Ingredients to Prepare Chicken Stock
Chicken Bones and Trimmings – 1 Kg
Water – 10 Cups
Pepper Corns – 10
Celery with leaves – 2 Small
Onion Big – 1
Salt to taste
Ingredients for Soup
chicken stock - 6 cups
eggs beaten lightly – 3
chicken meat shredded - 1 cup
Shrimps cleaned and remove vein also - ½ cup
mushrooms shredded – 5
To-fu (bean curd) or paneer shredded - 100 gms
Peas – ½ cup
spring onions with leaves chopped. - 3
oil - 2 tblsp
salt to taste
For Seasoning
roasted sesame seeds powder - 1 tsp
vinegar - 2 tbsp
pepper – ½ tsp
ajinomoto – ½ tsp
chilly sauce - 1 tbsp
soya sauce - 1 tsp
corn flour - 3 tblsp
water (to mix with corn flour) - 6 tbsp
Preparation
Method for Chicken Stock
Put bones and trimmings in a vessel. Add water and all other ingredients. Boil it. Cover and simmer for 45 minutes to 1 hour. Strain and skim if necessary. If stock is fatty, cool until the fat hardens on the surface.
Method for Soup
Boil stock and add shrimps ,chicken and all the other ingredients and seasonings, except the beaten eggs, corn flour and water. Simmer gently for 5 mts. Mix the corn flour with water, add to the soup and boil for 2 mts. Reduce the heat and add the beaten eggs in a thin stream stirring gently, until the eggs form threads in the soup. Serve hot.
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