Szechuan Chicken & Vegetable Soup

Ingredients:
Chilli oil – 1 tbsp
Spring onion (shredded) – 1/4 cup
Cabbage (shredded) – 1/4 cup
French beans – (parboiled & shredded) – 1/4 cup
Carrot (parboiled & shredded) – 1/4 cup
Mushroom (parboiled & shredded) – 1/4 cup
Chicken (cooked & shredded) – 3/4 cup
Garlic paste – 1 tbsp
Ginger paste – 1 tsp
Red chilli (cut into 6 pieces) – 1
Cornflour (mixed with 1 cup water) – 3 tbsp
Egg – 1
Chicken stock – 4 cups
Chilli sauce – 3/4 tsp
Soya sauce – 1 tbsp
Vinegar – 1 tsp
Sugar – 1 tsp
Ajinimoto – a pinch
Black pepper (powdered) – 1/4 tsp
Spring onion tops (finely chopped to garnish) – 1/4 cup
Chicken (cooked and shredded to garnish) – 2 tbsp

Method:
Heat the oil and add the ginger paste, garlic paste and dry red chilli. Fry for 1 minute, then add spring onion, cabbage, fresh beans, carrot and mushrooms. Stir fry over a high flame for 1 minute. Add the chicken, pepper, ajinomoto and salt. Stir fry in the same manner for 1 minute. Remove from the pan and set aside.
Combine the chicken stock, sugar, salt vinegar, soya sauce, chilli sauce and bring to a boil. Then simmer uncovered for 1 minute. Add the cornflour and stir well till the stock becomes thick. Then add the prepared vegetable and chicken mixture. Stir well and simmer for 1 minute. Remove from heat. Beat the egg lightly and pour into the soup, slowly and stirring continuously with a fork.
Serve hot garnished with shredded chicken and onions.

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