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SOUR AND SPICY CHICKEN SOUP -
A tangy, spicy and delectable chicken
Preparation Time : 20 minutes
Cooking Time : 25 minutes
Servings : 4
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
Chop the spring onion with the greens.
Reserve some spring onion greens for garnish.
Break the egg into a bowl and whisk lightly. Mix
the corn flour in half a cup of water.
Heat the oil in a wok or a pan, add the chicken and
stir-fry for a minute or two.
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.
Add the carrot, mushrooms and French beans and
Add the soy sauce, green chilli sauce, white pepper
powder and salt.
Mix well and stir in the chicken stock. Bring to a
boil, lower the heat and simmer for three to four
Stir in the corn flour mixture and cook for a
minute or until the soup thickens, stirring
Stir in the whisked egg in a steady stream so that
it forms into threads as it cooks.
Add the vinegar and serve piping hot, garnished
with the reserved spring onion greens.