Method of Preparation
• Fry onion in butter in a large pan till it turns pink
• Add whole pepper, incised whole chilli and chicken and stir-fry
• When the chicken turns whitish in colour add corn, peas, carrots and celery
• Stir-fry for two minutes
• Add chicken stock and bring it to boil and simmer for five minutes
• Add cornflower mixed with little water for thickening
• Add salt and pepper powder, capsicum and spring onion
• Add cooked noodles
• Beat egg in a bowl with fork and pour the beaten egg in the soup and put off the gas.
• Pour the soup in serving soup bawls
• Garnish with red chilli powder and coriander leaves before serving
• Note: If there is no chicken stock, add the above mentioned quantity of water and add two chicken cubes.
• If the soup is too thick, add more stock. For small children garnishing with red chilli powder can be avoided.
• When serving, depending on the taste of the person, little sugar and lime can be added.
• The above preparation can be served for 4-6 persons.
• As noodles and pasta are prepared out of white flower (maida) those who wish to avoid these ingredients can use boiled rice, wheat noodles or brown bread.