Hot and sour chicken soup
Ingredients :
Chicken bones with some flesh : 1 bowl
Salt : 2 - 3 tsp
Ginger garlic paste : 1 tsp
Soya sauce : 1 tblsp + 3 tblsp
Vinegar : 1 tblsp + 2 to 3 tblsp
Chili powder : 1 tsp
Coriander stems and roots : handful or
Celery sticks : 1 inch piece
Water : 9 cups
Oil : 1 tblsp
Garlic : 1 bulb
Shredded cabbage : 1/2 cup
Shredded carrot : 1/2 cup
Shredded capsicum : 1/2 cup
Slit green chilies : 2 - 3
Spring onions : 2
Egg : 1
Cornflour : 6 tblsp
Pepper powder : 1 tsp
Procedure:
Clean and marinate the chicken with 1 tsp salt, 1 tblsp vinegar, 1 tblsp soya sauce, ginger garlic paste and chili powder. Leave it for half an hour.
Put the marinated chicken into a pot, add coriander stems or chopped celery and 4 cups water and cook it for 15 minutes. Do not over cook the chicken otherwise it will be chewy and not tender and juicy .(If the coriander stems are tender chop them fine otherwise leave them whole)
Fish out the chicken pieces from the stock and allow them to cool down.
Then separate the meat from the bones and shred it into small pieces.
Add another 4 cups of water to the bones and boil it for 15 minutes and extract the stock.
In an other bigger pot put oil and sauté chopped garlic and spring onion bulbs for a few seconds.
Add the shredded vegetables, slit or chopped green chilies and the chicken stock and cook it till the vegetables get soft. (You may add some chopped mushrooms as well.)
Whisk an egg with a fork and slowly pour it into the boiling soup, keep stirring while you do this. Then add chopped coriander and spring onion leaves.
Mix the cornflour in 1 cup of water to make a slurry then slowly pour it into the soup and keep stirring until it thickens up. Then add the shredded chicken, remaining soya sauce, vinegar, pepper powder and salt or put the seasoning as desired according to your taste buds and bring it to a boil.
Serve it with red chili sauce, soya sauce or chilies pickled in vinegar.
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