Food luvrs

It is said that way to mans heart is through his stomach so to impress Ur dear ones i would like to share some of my recipes which are konkani and also non Konkani traditional food. I have learn t them from different people, books, watching different TV programs, internet etc due to my interest in cooking and the guidance from my dearest Mom. I must admit most part of inspiration has come to me from my mother who is an excellent cook. i know i cant match with her still i would like to do good cause of sharing the recipes thr my blog and would be happy to hear success stories from you who have tried recipes posted here. It would be my pleasure, if you’ve benefited in some way by what you read on this blog.

Thursday, April 7, 2011

Shredded Chicken Soup

I always used to wonder how they used to get shredded chicken and egg in soup so I tried it today for first time.. it came out well but still i think it could be better.

Ingredients:
 1 breast piece of chicken
 2 spring onions ( bottom chopped and stem chopped)
 1tsp ginger, chopped
 1tsp garlic, chopped
 1tsp white pepper, crushed
 1tsp soya sauce
 1tsp vinegar
 1tsp green chilli paste
 salt to taste
 1tbsp cornflour mixed in water
 1 cup chicken stock
 1 egg
 1tbsp oil

Method:
  1. Pressure cook the chicken in 1cup of water and salt. when chicken is cooked properly allow to cool and finely shred the chicken breast. Keep aside.
  2. In a kadai, heat oil, add sliced onions, fry till translucent. add garlic and ginger. fry for a while.
  3. Add soya sauce, vinegar, green chilli paste, salt and white pepper. Fry for couple of minutes. add shredded chicken, fry.
  4. Add chicken stock. ( I used the same water that i used for cooking chicken)
  5. Now slowly add cornflour mixture and cook till the soup thickens, stir continuously.
  6. Stir in whisked egg inn steady stream so that it forms thread as it cooks.
  7. Finely add spring onion stem. ( since i didnot have spring onions i used 1 regular onion)



2 comments:

  1. When i make my soup.. i make my own stock by slow cooking the chicken pieces with bones.. for a soup boney pieces make sense coz bones have a lot more flavour than the chicken meat.. this is what i feel.. and i make my chicken stock with chicken pieces, celery, onion, carrots, pepper, coriander stem, ginger, two large clove of garlic and salt.
    this stock can be freezed for longer and be used to cook fragrant rice specially for fried rice or biryani rice..
    for my soup i use finely sliced green chillies rather than chilli paste..
    just a small clarification akshatha.. if u add vinegar at the beginning itself, will it give any sourness??? i generally add vinegar at the end..
    and next time when u go for shopping by light soy sause by lee kum kee.. its awesome.. for soup and stir fry's it is just the best u can get :)

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  2. thanks anusha.. i'll definetly consider ur advice n try the same with fresh green chillies.. i did not get any sourness coz i had very less may be 1/2tsp of vinegar coz i had only that quantity of vinegar.

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