Ingredients:-
Chicken mix boti - 1/2 kg.
Carrot - 1 medium.
Onion - 1 medium.
Ginger - 1 inch piece.
Garlic - 2-3.
Fresh coriander handful.
Water - 1 & 1/2 ltr.
Sesame oil - 1/2 tbs.
White mashroom - 1/2 cup.
Spring onion chopped - 1/2 cup.
Carrot chopped - 1/2 cup.
Soy sauce - 3 tbs.
Hot sauce - 3 tbs.
Vinegar - 2 tbs.
Black pepper powder - 1 tsp.
Salt - 1 tsp or to taste.
Sugar - 1 tsp.
Tomato ketchup - 1 tbs.
Cabbage chopped - 1/2 cup.
Eggs - 2.
Cornflour - 4-5 tbs.
Water - 1/2 cup or as required.
Green chilli.
Fresh coriander.
Method:-
Prepare chicken stock:-
In pot, add chicken, carrot, onion, ginger, garlic, fresh coriander, water, & bring it to boil.....
Cover & cook on low flame for 1 hour,then take out the chicken pieces, & shred it, & set aside for later use, chicken stock is ready.....
Can be stored in freezer upto 1 month....
In a pot, add Sesame oil, ginger, garlic & saute....
Add mashroom, spring onion, mix well & cook for a minute.....
Add prepared chicken stock, carrot, shredded chicken, soy sauce, hot sauce, vinegar, salt, black pepper powder, sugar, tomato ketchup & cabbage....
Mix well & bring it to boil, cover & cook on low flame for 5 -8 minutes.....
In a bowl, add eggs & whisk well......
Add it in soup pot & mix.....
In water, add cornflour & whisk well....
Now add dissolved cornflour in soup, mix well & cook until, desired consistency 2-3 minutes.....
Garnish with green chilli, fresh coriander & serve hot....
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