Ingredients
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2 tablespoons Oil
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1 tablespoon Chopped garlic
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1 tablespoon Chopped Ginger
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1-2 Green chilieschopped
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1/2 cup Onions Spring (white part)
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1/4 cup Onionsfinely chopped
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1 Chicken Breastdiced into half inch or smaller pieces
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1 cup Carrotsfinely chopped
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1 cup Green Beansfinely chopped
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1/2 cup Cabbagechopped
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1 cup MushroomsSliced
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2 tablespoons Soy sauce
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1 1/2 tablespoons White vinegar
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1 teaspoon Black pepper powder
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3 tablespoons Cornflour
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1 teaspoon Salt
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Crunchy Fried Noodlesfor topping
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2 tablespoons Corianderfinely chopped
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1/2 cup Onions Spring (green part)finely chopped
Directions
Steps
1
Done
|
In a large soup pot heat oil and add ginger, garlic, white part of spring onions and onions. Saute for 2-4 minutes and add the chicken breast. |
2
Done
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Chicken breast will be cooked quickly. Saute it for a minute or so on high heat and add carrots, green beans, mushroom and cabbage along with salt and 3 cups water. Bring this to a quick boil and then reduce the flame to a simmer. |
3
Done
|
In a bowl, whisk together soy sauce, vinegar, pepper, corn flour and 1/2 cup water till no lumps are visible. Add this to the pot and keep stirring till the soup thickens up. Add green chilies and simmer for 5 minutes. Mix in the green part of spring onions and chopped coriander. Turn off the flame. |
4
Done
|
Top individual servings with fried noodles and serve hot. |