Tuesday, July 15, 2008


100 g chicken with bones
1 carrots
2 small onion
1/2 cup chicken stock
1 bay leaves
3-4 peppercorns
1 cloves
few coriander leaves
1/2 t egg white
  • cut chicken into small piece along with bones.add stock and let it stand for 15-20 minutes.
  • chop the onion and carrots
  • add chop onion,carrots ,bay leaves,peppercorns,cloves except egg white .and bring to boil and simmer for 30 minutes
  • strain the soup .remove fat by straining it 2-3 times through wet muslin cloth (or it can also be done by keeping it in the fridge .the fat form a thick layer on the top can be easily removed)
  • keep the soup on simmer again in the fire and when it boils add the lightly beaten egg white
  • Strain into soup bowl and serve hot garnish with coriander leaves.

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