New Update
| Main ingredients | Chicken mince, Eggs, Ginger, Garlic, Green chillies, Vinegar, Dark soy sauce, Green capsicum, Cabbage, Crushed black peppercorns, Chicken stock, Corn flour slurry, Spring onion greens |
| Cuisine | Oriental |
| Course | Soup |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 150 grams chicken mince (keema)
- 2 eggs
- 2 tablespoons oil
- 1 tablespoon finely chopped ginger
- 1½ tablespoons finely chopped garlic
- 2 green chillies, sliced diagonally
- 1 teaspoon vinegar
- 1 teaspoon dark soy sauce
- 1 green capsicum, finely chopped
- ¼ cup grated cabbage
- Salt to taste
- Crushed black peppercorns to taste
- 4 cups chicken stock
- 2 tablespoons corn flour slurry
- 2 tablespoons chopped spring onion greens
Method
- Break the eggs, separate the whites from the yolks and put them in separate bowls. (Reserve the yolks for another recipe.)
- Beat the egg whites with a whisk till soft peaks are formed.
- Heat oil in a wok, add ginger, garlic and green chillies, mix and sauté for 1-2 minutes. Add chicken mince, mix and sauté on high heat for 2-3 minutes. Add vinegar, mix and cook for 1-2 minutes. Add dark soy sauce, green capsicum and cabbage, mix and sauté for 1-2 minutes.
- Add salt and crushed black peppercorns, mix and sauté for 2-3 minutes. Add 4 cups chicken stock, mix and boil. Add corn flour slurry, mix and cook for 2-3 minutes.
- Add whisked egg whites and mix lightly and let the soup boil for 1-2 minutes.
- Add spring onion greens and mix.
- Transfer into individual serving bowls and serve hot.
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