Ingredients:
- • 500 grams Chicken
- • ½ cup Carrot shredded
- • ½ cup Cabbage shredded
- • 1 Egg
- • 1 tbsp Tomato Ketchup
- • 1 tbsp Soy Sauce
- • 1 tsp Vinegar
- • 1 tsp Red Chilli Paste
- • 1 tsp Ginger Garlic Paste
- • Salt to taste
- • 1 tsp Sugar
- • 1 tsp Black Pepper
- • 1 tbsp Corn flour mixed with some cold water
- • 1 tbsp Butter
- • Cilantro as needed
Method:
- Take some water in a sauce pan and bring that to boil. Add in the chicken and cook until it is cooked all the way through.Remove that and allow it to cool down..Chop it finely and set aside.
- Now drain the stock through a fine sieve and take it in a bowl.Add red chilli paste, soy sauce, vinegar, tomato ketchup in this stock and mix well. Set this aside for a moment.
- Now melt some butter in a sauce pan. Add in ginger garlic paste and fry for 1 min.
- Add in carrot and cabbage and mix well..Cook this for 5 mins.
- Pour the stock over the veggies and mix well.
- Season with salt and sugar and mix well..
- Now add in the chicken pieces and mix well..Simmer this for 10 mins..
- Add in the cornflour slurry slowly in this and keep mixing until the soup thickens..
- Drizzle in one beaten egg and mix well..Off the flame immediately..
- Garnish with fresh cilantro and mix well.
- Serve hot..