
Chicken is a source of lean, low fat protein and is full of vitamins and minerals. Chicken breasts are used in making soups, kebabs, stuffing and lot of other boneless chicken dishes.
SERVES : 2-3 PEOPLE
INGREDIENTS
FOR CHICKEN STOCK
- Chicken with bones 250 grams
- Cloves 2
- Cinnamon 2″
- Bay leaf 1
- Garlic 4-5
OTHER INGREDIENTS
- Boiled sweet corn kernels 1/2 cup
- Celery chopped 2 tbsp
- Egg white 1
- Vinegar 2 tsp
- Corn flour 1 tbsp
- Chives chopped 3 tbsp
- Pepper powder
- Salt to taste
METHOD
HOW TO PREPARE CHICKEN STOCK
Take 250 gm of chicken bones and add it into a deep pan. Pour three cups of water. Add cinnamon, cloves, garlic and bay leaf. Turn on heat, cover and cook on low flame for an hour or till it reduces to one third.
Once it cools down strain it. Keep the chicken stock aside.
After you have strained, take out the chicken flesh from the bones , Keep it aside. Discard the bones, cinnamon, cloves and bayleaf.
Take a deep pan add the chicken stock, add the chicken flesh, boiled corn kernels, chopped celery. Turn on the heat.
Add two-three cups of water, once it starts boiling, mix little cornflour in water and add. This will make it thick.
The consistency of thickness depends on you. If you want it more thick add little more cornflour mixed in water and add to the soup. If the soup has become too thick after adding cornflour , add water to the soup.
Break an egg, separate it from the yolk. Add slowly the egg white into the soup same time you should go on stirring the soup.( Dont drop the egg white it will form into a ball. Slowly add egg white to the soup stirring at the same time).
Season with salt, vinegar and pepper powder. Turn the heat off.
Add chives and serve hot.