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SOUR AND SPICY CHICKEN SOUP -
A tangy, spicy and delectable chicken soup

Preparation Time : 20 minutes
Cooking Time : 25 minutes
Servings : 4
 
       Ingredients How to?

  • Chicken breast, Finely shredded - 1 medium
  • Spring onions with greens - 1
  • Egg - 1
  • Corn flour/ corn starch - 3 tablespoons
  • Oil - 1 tablespoon
  • Garlic, finely chopped - 2-3 cloves
  • Ginger, finely chopped - 1/2 inch piece
  • Green chillies, finely chopped - 2
  • Carrot, cut into thin strips - 1/2 medium
  • Mushrooms, thinly sliced - 6-8
  • French beans, cut into diamonds - 5-6
  • Soy sauce - 1 tablespoon
  • Green chilli sauce - 2 tablespoons
  • White pepper powder - 1/2 teaspoon
  • Salt to taste
  • Chicken stock - 5-6 cups
  • Vinegar - 2 tablespoons

  1. Chop the spring onion with the greens.
  2.  Reserve some spring onion greens for garnish.
  3. Break the egg into a bowl and whisk lightly. Mix the corn flour in half a cup of water.
  4. Heat the oil in a wok or a pan, add the chicken and stir-fry for a minute or two.
  5. Add the garlic, ginger and green chillies and continue to stir-fry for half a minute more. Add the spring onion and continue to cook for a minute.
  6. Add the carrot, mushrooms and French beans and stir.
  7. Add the soy sauce, green chilli sauce, white pepper powder and salt.
  8. Mix well and stir in the chicken stock. Bring to a boil, lower the heat and simmer for three to four minutes.
  9. Stir in the corn flour mixture and cook for a minute or until the soup thickens, stirring continuously.
  10. Stir in the whisked egg in a steady stream so that it forms into threads as it cooks.
  11. Add the vinegar and serve piping hot, garnished with the reserved spring onion greens.
     
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