"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........
Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Sunday, 28 August 2011
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
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
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.