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
- 1/2 cup corn flour
- 1 cup chicken stock
- 2 tbsp cooking oil
- ¾ tsp garlic paste
- 6 cups chicken stock
- 1 tsp salt
- ¾ tsp black pepper powder
- 3 tbsp tomato puree (tomato ketchup can be used too)
- 3 tbsp soya sauce (gluten free)
- 3 tbsp white vinegar
- 2 tbsp Chinese chilli sauce
- 400 gm cooked chicken, cut in small pieces (see notes)
- 1¼ cups carrot, cut in julienne
- 1¼ cups cabbage, thinly sliced
- ½ cup capsicum, thinly sliced
- ½ cup chopped scallions (spring onion)
- 3 whole eggs, slightly beaten
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In a small bowl, dissolve corn flour in 1 cup chicken stock.
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Heat a big pot over medium heat
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Add cooking oil and garlic paste. Quickly cover the pot as it will splutter.
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After 5 seconds, move the lid a couple of inches and pour in 1 cup of chicken stock.
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Remove the lid and pour in remaining chicken stock with salt, pepper, tomato puree, soya sauce, vinegar and chilli sauce.
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Bring to a boil and add cooked chicken.
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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.
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Add in carrots, cabbage, capsicum and scallions. Stir.
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After a minute, pour in beaten eggs in a swirling motion. Wait 5-10 seconds and then stir to break the egg streaks.
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Switch the flame off.
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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.