Saturday, December 6, 2008

Chinese soup has become a craze these days and many Restaurants cash good on this and also serve 2x3--that is 2 soups in 3 bowls. But you will be surprised to know that Traditionally Chinese soups were served at the end of the Banquet and changing times in culinary has reversed it. Chinese soups are made in all types of meat, seafood and vegetables and usually with a few noodles or rice. Their whole meal soups are a great treat and served in large bowls,. Now try this speciality soup I learnt from a Chinese Chef, simple and tasty...................



Chicken 1 cup (Boneless in small cubes)

Onion 2 tbsp( chopped)

Garlic and Ginger 1 tbsp (Finely chopped)

Oil 2 tbsp

Carrot 1/2 cup (chopped in small cubes)

Noodle 1 cup

Yogurt 1 cup

Cornstarch 1 tbsp

Pepper powder 1/2 tsp

Salt to taste & pinch of MSG( optional)

Spring Onion 2 tbsp for garnishing


-In a deep bottomed pan heat the oil and saute the onion , then add the ginger and garlic saute well, add carrots and chicken pieces and mix well add 4 cups of water and cook on low flame for 20 Min's.

-Reduce flame to simmer and add the noodles. pepper , salt and MSG; Now combine the cornstarch with yogurt and blend well by mixing with a spoon and pour into the soup and let it cook on simmer till the Noodles are cooked.

-Serve in 3 soup bowls garnished with spring onion .

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