This is a really warming Chinese style chicken and vegetable soup perfect for Winter nights. I got the recipe from Aqsa Khalid of Lahore. It’s quite simple, but as with most soups you need to produce a good stock for a tasty rich outcome, so be patient – or you will produce a soup that tastes like dishwater!
Ingredients
- 1lb chicken or chicken wings
- 6 mugs water
- 4 cloves fresh sliced garlic
- 2in fresh sliced ginger
- 2 tsps salt
- 1 tsp crushed black pepper
- 3 ozs grated carrots
- 3 ozs grated/shredded cabbage
- 4 tsps Soya sauce
- 2 small eggs, beaten
- 2 tbs lime/lemon juice
- 4 tbs cornflour mixed in with half a cup of cold water
Method
- Place the chicken in a deep pan, add 6 mugs of water, add the ginger, garlic, salt and pepper and bring to the boil.
- Keep on a rolling boil for 25 mins to an hour switch off. Remove the chicken pieces into a dish.
- Separate the meat from the bones, discard the bones, use your fingers to break down the meat into tiny pieces, add to the pan and return to boil.
- Add the carrots and cabbage, boil altogether for 15-20 mins until vegetables are properly softened, add the soya sauce.
- Add the egg in a stream into the boiling soup and stir in quickly with a fork.
- Add pepper and lime/lemon juice, just before serving thicken with cornflour mixture and serve immediately, add sliced green chillies to increase heat!
