Take a deep cooking saucepan and fill half of the saucepan with water and boil 1/2 kg of chicken by adding 1/2 tsp of black pepper and 1/2 tsp of salt.
Once the chicken is boiled in medium heat flame, take it out of the cooking saucepan, then add 2 cups of water in the chicken stock.
Shred the boiled chicken.
Take 1 small cauliflower (265g) and 2 medium size carrots (chopped).
Take 1/2 cup of peas, 1/2 cup of green onions (spring onions), 1/2 capsicum (chopped) and 1 medium size green chili (chopped).
Take a deep frying pan and add 2 tbsp of oil in a medium heat flame.
Add the green chili, green onions, peas and capsicum (green pepper) into the frying pan.
Then, add carrots, cauliflower and boiled chicken.
Mix all the vegetables well.
Add 3 tbsp of soy sauce.
Add 1/2 tsp of vinegar.
Add 1/2 tsp of red chili powder, 1/2 tsp of black pepper, and add salt as required.
Mix all the spices well.
Add 2 tbsp of corn flour (corn starch) into half glass of water and mix well. Then, add corn flour into the deep cooking saucepan.
If the stock is not thick enough, then keep on adding more corn flour and water mixture into the saucepan and once the stock thickens…Add chicken and vegetables into the stock.
Stir it well.
Beat 1 egg. Add the egg. Don’t stop stirring while you are adding the egg in the deep cooking saucepan.
Once the egg spreads out in pieces, turn off the flame.
Your Chicken and Vegetable Soup is ready! 😀
Serves 6-7 persons.
Preparation time – 40 minutes.
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