Chicken Soup

Cooked Chicken Pieces - 1 Cup

Chicken Stock  - 4 Cups

Ginger-Finely Chopped - 1 Tsp

Garlic-Finely Chopped  - 1 Tsp

Green Chilies-Finely Chopped - 1 Tsp

Coriander Leaves-Finely Chopped -1 Tbsp

Cabbage-Finely Chopped - 2 Tbsp

Capsicum-Finely Chopped - 2 Tbsp

Mushrooms-Finely Chopped - 2 Tbsp

Onions-Finely Chopped - 2 Spring

Water - 250ml

French Beans (Finely Chopped) - 2 Tbsp

Vinegar - 1 tsp

Baby Corn (Finely Chopped) - 2 Tbsp

Spring Onions (for garnishing) - 2 Tbsp Carrots-Finely Chopped

White Pepper - 1 Tsp

Soya Sauce  - ½ Tbsp

Corn flour Mixed With water - 2 Tbsp

Onions (for garnishing) - 2 springs

Oil - For Frying

Agginomotto (optional) - One pinch

Salt - To Taste

Directions... Take ½ cup of water in a big bowl. Add corn flour, vinegar, soya sauce, agginomotto, White pepper, salt to water. Place the bowl aside. Heat oil in a pan and sauté all the vegetables with ginger, garlic, coriander leaves and green chilies for about 2 minutes. Add the vegetable mixture to the cooked chicken and mix well.  Add the chicken stock.  When the water starts boiling, add corn flour gradually and stir constantly until it thickens. Switch off the gas/burner. Garnish the soup with spring onions. Serve hot with Chinese Chili Chutney/Sauce as per your taste.