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 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
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Equipment
Instructions
- Beat egg in one bowl and whisk cornflour with 1/3 cup water in another. Keep them aside for a while.
- 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.
- 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 cook for 1 minute on medium heat. Gradually whisk in cornflour liquid and continue stirring the soup until it thickens.
- Pour in the beaten egg to the soup gradually and continuously mix it for 1 minute. Then add lemon juice and green onions.
- Mix well and serve warm
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