 Ingredients
Spring onions - 2 nos.
Onion, diced - 1 no.
Button mushrooms - 125 gm.
Chicken stock - 3 ¾ cup
Carrot, diced - 1 no.
Sherry - 1 tbsp.
Chilli sauce as required
Soya sauce as required
Fresh ginger, sliced - 2 cm piece
Chopped green chillies in white vinegar as required
Salt & Pepper as required
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WIDTH 234
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Method:
Slice the spring onions and mushrooms thinly.
For the stock, boil the chicken in plenty of water (to which the diced onions and carrots have been added) till the chicken becomes soft.
To the above stock, add ginger and spring onions; bring to a boil, cover and simmer for 20
mins.
Add the mushrooms and simmer for another 10 mins.
Remove the ginger from the soup, add the sherry and seasoning to taste.
Serve hot along with the chilli sauce, soya sauce and chillies in vinegar.
More this week: Malai Koftha
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