Ingredients
- Chicken 600g
- Peppercorns 1 tsp
- Salt 1 tsp
- Water 1 litre
- Boiled Corns 1 Cup
- Orange Carrot ½ Cup
- Red Carrot ½ Cup
- Chili Sauce 3 tbsp
- Soy Sauce 3 tbsp
- Vinegar 3 tbsp
- Salt 1 tsp
- Cloves 1 tsp
- Capsicum ½ Cup
- Cabbage ½ Cup
- Cornflour Slurry 4 tbsp
- 1 beaten Egg
Step 1
In a pot, add chicken, peppercorns, salt and water. Mix and let it boil. Then cover and cook it for 1 hour. After an hour, take out the chicken pieces and shred them. Remove the peppercorns with a siever.
Step 2
In the chicken stock, Add boiled corn and cover to cook for 15 minutes on low flame. Then add orange carrot, red carrot, chili sauce, soy sauce, vinegar, salt and cloves. Again cover it and cook for 4-5 minutes.
Step 3
Then add capsicum and cabbage and cover to cook for 4-5 minutes on low flame. After that, add cornflour slurry. While adding, make sure to continuously stir the soup.
Step 4
Add beaten egg and stir well. Cook for 3-4 minutes then turn off the flame. Serve the soup with some boiled eggs.
