Ingredients:
3 glasses Chicken stock1 Egg2 Capsicums
1 cup Chicken boneless e chopped
2 Carrots
1 cup Bean sprout
Few drops Sesame oil
1/2 tsp White pepper powder
2 tbsp White vinegar
2 tbsp Corn flour
3 tbsp Soya sauce
3 tbsp Oil
1 cup Spring onion leaves
1 cup Cabbag1 tsp Sugar
1 tsp Chili sauce
1 tbsp Flour mixed with chicken cube
1/2 tsp Black pepper powder
to taste Salt
Method:
In a pan put together 3 glasses of prepared stock, 3 tbsp Soya sauce, 2 tbsp vinegar, 1 tbsp flour, 1 tsp chili sauce, salt to taste, 1 tsp sugar, ½ tsp white pepper, 1 cup chopped cabbage, 2 chopped carrots and 2 chopped capsicum. Now add 2 tbsp corn flour paste and cook till thickens. Mix well with a Wooden spoon. Also add in 1 beaten egg and mix wellCook over low flame. When the soup starts boiling add in chicken cubes. Cook for 5 minutes.
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Lastly add 1 cup bean sprout, 1 cup chopped spring onion leaves and few drops of sesame oil.
Serve hot.





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