Sunday, November 23, 2008


Hot Chicken soup in chilled winter evening is my all time favorite. The recipe which I am sharing with you today is my Grand pa’s favorite. He is no more with us today but whenever I have this soup I fill the warmth of his love and care. When I was young he himself used to cook this for my brother and me every alternative Sunday. While we use to relish this dish, he shares some of his childhood adventures with us. It was such a great fun I really miss those days. So all you out there far from your Grand pa’s and Granny’s make some time to visit them, this coming vacation. I hope you also have some great moments that your heart will remember forever. Don’t forget to share those with me next time you visit.

Onion                           1 big chopped
Ginger ½ tsp paste
Garlic 1tsp paste
Egg 1 (take the white part and beat it)
Chicken stock 2 cup
Corn flour 1tsp (mixed in 2 tbsp of water)
Salt according to taste
Sugar ½ tsp
Black pepper according to taste
Butter 1tbsp
Spring onion finely chopped 1tbsp

First of all you make the chicken stock. Now to make the chicken stock take 4 to 5 pieces of boneless chicken and now boil the chicken with 2 ½ cup of water add little salt. Now when the chicken is well cooked cool down the mixture and put it in a blender and blend it . Strain the whole mixture you get the stock. Now put a pan on flame and add butter. Add the chopped onion sauté it and then add the ginger garlic paste. Sauté it for ½ min.
Add chicken stock as it starts to boil slowly add egg white and go on stirring. Then
Add salt if needed and bit of sugar and black pepper. Stir and then add corn flour .Stir a little and now it is ready, put off the flame. Put it on a serving bowl and garnish with spring onion . Our grand pa use to give a little bit of tomato garlic sauce . This is not necessary but if your kids want you can add this extra taste to this dish.


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