Materials: Chicken meat- 250 grams Butter- 1 tsp Chilli powder- half teaspoon Aada kuchi – half teaspoon Finely chopped garlic – half teaspoon Soya sauce- one and a half teaspoon Tomato sauce- 1 tbsp Egg-1 Corn flour- 3 teaspoons Lemon juice- a few drops Crushed green chillies – optional Salt – to taste The system:
Put the chicken, chopped ginger, salt and pepper powder in a pot with 4 cups of water and put it on medium flame. Cover the pot and boil for 15-20 minutes. When the meat is cooked, strain the chicken stock through a strainer and remove the meat from the bones into small pieces. Now take butter in a bowl and fry the garlic cloves until light golden and add the strained chicken stock and stir it with soy sauce and tomato sauce one by one. When it boils, mix the cornflour with 3 tablespoons of water and slowly add it to the soup. After some time beat the egg well and add it little by little. Garnish with lemon juice and pepper to taste and serve hot.
Materials
Chicken meat- 250 grams
Butter- 1 tsp
Chilli powder- half teaspoon
Aada kuchi – half teaspoon
Finely chopped garlic – half teaspoon
Soya sauce- one and a half teaspoon
Tomato sauce- 1 tbsp
Egg-1
Corn flour- 3 teaspoons
Lemon juice- a few drops
Crushed green chillies – optional
Salt – to taste
the system
Put the chicken, chopped ginger, salt and pepper powder in a pot with 4 cups of water and put it on medium flame. Cover the pot and boil for 15-20 minutes. When the meat is cooked, strain the chicken stock through a strainer and remove the meat from the bones into small pieces. Now take butter in a bowl and fry the garlic cloves until light golden and add the strained chicken stock and stir it with soy sauce and tomato sauce one by one. When it boils, mix the cornflour with 3 tablespoons of water and slowly add it to the soup. After some time beat the egg well and add it little by little. Garnish with lemon juice and pepper to taste and serve hot.
Materials: