Starters

Chicken and Vegetable soup

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!

Chicken and Vegetable soup

Print Recipe
Cuisine: Chinese Serves: 6 Cooking Time: 60 mins

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

Instructions

1

Place the chicken in a deep pan, add 6 mugs of water, add the ginger, garlic, salt and pepper and bring to the boil.

2

Keep on a rolling boil for 45 mins to an hour switch off. Remove the chicken pieces into a dish.

3

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.

4

Add the carrots and cabbage, boil altogether for 15-20 mins until vegetables are properly softened, add the soya sauce.

5

Add the egg in a stream into the boiling soup and stir in quickly with a fork.

6

Add pepper and lime/lemon juice, just before serving thicken with cornflour mixture and serve immediately, add sliced green chillies to increase heat!

Meal: Starters