Chicken Soup

Chicken soup with vegetables and egg. For a clear soup, skip egg and corn starch and add extra water/stock. For Veg soup skip chicken and add tofu (firm) just before adding vinegar.




Ingredients:
Vegetable oil – 2 tbsp
2 cups Diced chicken, salt, pepper
Diced - ½ cup each of carrot, green onion, Chinese broccoli, 2 tbsp garlic, 1 tbsp ginger, white onion, , green chilies to taste
Following ingredients to taste – I used 1 tbsp Soy sauce , 1 tbsp sriracha or red chili sauce, 1 tsp vinegar, pepper, salt
1 egg , 2 tbsp corn starch, cilantro
green onion for garnish

Method:

• Bring about 6-8 cups of water to boil – to be used later.
• Heat oil in a deep pot. Add chicken, salt and pepper and sauté for about 2 mins.
• Next add white onions, carrots, garlic, ginger and sauté for another 2-3 mins.
• Add Chinese broccoli, green onion, green chilies, all the sauces (except vinegar), salt, some more pepper and about 4-5 cups of hot water. Simmer till chicken is done. Adjust salt to taste. Add more water to make desired quantity soup. Add cilantro.
• Beat the egg and gently pour into the soup pot, stirring with a fork to form ribbons.
• Mix ½ cup water and corn starch to make a smooth paste without lumps. Add to the soup and stir. The soup will begin to thicken as it boils.
• Lastly add vinegar and some more green onion. Serve hot.