Ingredients
- 1 Egg
- 2 tbsp Cornflour
- 1/3 cup Water
For Soup
- 4 cup Water
- 250 g Chicken Breast
- 1/3 cup Carrot
- 1 tsp Ginger Garlic Paste
- 1 tsp Black Pepper
- 1 tbsp Olive Oil
- 2 tsp Soy Sauce
- 2 tsp Chili Sauce
- 1 tbsp Tomato Ketchup
- 1 tbsp Lemon Juice
- 2 tbsp Green Onions
- Salt (to Taste)
You May Also Like
Equipment
Instructions
Beat and Whisk the Eggs:
- Beat egg in one bowl and whisk cornflour with 1/3 cup water in another. Keep them aside for a while.1 Egg, 2 tbsp Cornflour, 1/3 cup Water
Cooking the Broth:
- Now place a large stockpot over medium heat and add chicken, 4 cups water, carrot, ginger-garlic paste, salt, black pepper, and olive oil. Cover the chicken and cook for 15 minutes on low heat.4 cup Water, 250 g Chicken Breast, 1/3 cup Carrot, 1 tsp Ginger Garlic Paste, 1 tsp Black Pepper, 1 tbsp Olive Oil, Salt
- Remove the lid and transfer the chicken to the cutting board then shred it using two forks. Return the shredded chicken to the soup in the pot.
- Stir in soy sauce, tomato ketchup and chili sauce then stir and cook for 1 minute on medium heat. Gradually whisk in cornflour liquid and continue stirring the soup until it thickens.2 tsp Soy Sauce, 1 tbsp Tomato Ketchup, 2 tsp Chili Sauce
Pour the eggs slowly into the hot broth:
- Pour the beaten egg into the soup gradually and continuously mix it for 1 minute. Then add lemon juice and green onions.1 tbsp Lemon Juice, 2 tbsp Green Onions
Garnish and serve:
- Mix well and serve warm
Video
Notes
- 1. Always cook this soup in accordance with the serving size, since you cannot store a floured soup keeping its original consistency.
- Add variety to its flavors by using corn or other side vegetables as you desire.
Leave a Reply
View Comments