A perfect welcome to chilly weather. This is an all time favorite soup with well balanced flavors and a hefty supply of chicken and vegetables
In a small bowl, dissolve corn flour in 1 cup chicken stock.
Heat a big pot over medium heat
Add cooking oil and garlic paste. Quickly cover the pot as it will splutter.
After 5 seconds, move the lid a couple of inches and pour in 1 cup of chicken stock.
Remove the lid and pour in remaining chicken stock with salt, pepper, tomato puree, soya sauce, vinegar and chilli sauce.
Bring to a boil and add cooked chicken.
Stir and mix previously dissolved corn four and gradually add to the boiling chicken stock while stirring continuously with a spoon. You may or may not need to add all of the corn flour mix. Stop adding when desired thickness is reached. Check seasoning.
Add in carrots, cabbage, capsicum and scallions. Stir.
After a minute, pour in beaten eggs in a swirling motion. Wait 5-10 seconds and then stir to break the egg streaks.
Switch the flame off.
Serve immediately with crackers and extra sauces if you prefer.
Cut 400 gm boneless chicken into small pieces. Marinate with 1/2 tsp salt, 1/4 tsp black pepper powder, 1/2 tsp garlic paste. Leave for 15-20 minutes. Cook/steam in medium pan. Add a splash of water if required. It would take 4-5 minutes to cook depending on the cut size.
Add more vegetables or less according to your preference.
Adjust seasoning as you like.