Schezwan Soup

Amazing Schezwan Soup to warm up your evenings. #HappyCookingToYou #FoodFusion

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Ingredients:

Chicken mix boti ½ kg
Gajar (Carrot) 1 medium
Pyaz (Onion) 1 medium
Adrak (Ginger) 1 inch piece
Lehsan (Garlic) cloves 2-3
Hara dhania (Fresh coriander) handful
Pani (Water) 1 & ½ litre
Til ka tel (Sesame oil) ½ tbs
Lehsan (Garlic) chopped 1 tbs
Adrak (Ginger) chopped ½ tbs
Mushrooms (white) ½ Cup
Hara pyaz (Spring onion) chopped ½ Cup
Gajar (Carrot) chopped ½ Cup
Soy sauce 3 tbs
Hot sauce 3 tbs
Sirka (Vinegar) 2 tbs
Kali mirch powder (Black pepper powder) 1 tsp
Namak (Salt) 1 tsp or to taste
Cheeni (Sugar) 1 tsp
Tomato ketchup 1 tbs
Bund gobhi (Cabbage) chopped ½ Cup
Anday (Eggs) 2
Corn flour 4-5 tbs
Pani (Water) ½ Cup or as required
Hari mirch (Green chilli)
Hara dhania (Fresh coriander)

Directions:

Prepare Chicken stock (Yakhni):

In pot,add chicken,carrot,onion,ginger,garlic,fresh coriander,water and bring it to boil,cover and cook on low flame for 1 hour then take out chicken pieces,shred it & set aside for later use.Chicken stock is ready!

Can be stored in freezer for up to 1 month.

In pot,add sesame oil,garlic,ginger and mix well.

Add mushrooms,spring onion,mix well and cook for a minute.

Add prepared chicken stock,carrot,shredded chicken,soy sauce,hot sauce,vinegar,black pepper powder, salt,sugar,tomato ketchup,cabbage,mix well and bring it to boil,cover and cook on low flame for 5-8 minutes.

In bowl,add eggs and whisk well.

Add it in pot and mix.

In water,add corn flour and whisk well.

Now add dissolve corn flour,mix well and cook until desired consistency (2-3 minutes).

Garnish with green chilli,fresh coriander & serve hot!