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Ingredients:
- 200 grams Chicken (with bones or boneless cut into small pieces)
- 1 small Onion chopped
- 1 small carrot chopped
- 10-15 Green beans chopped
- 2-3 Garlic cloves chopped
- 1/2 inch Ginger chopped
- 2-3 Spring onions chopped
- 1 tbsp Soya sauce (optional)
- 1 tsp Vinegar (optional)
- Salt as per taste
- 1/4 tsp Black peppercorn freshly cracked
- 1 tsp Veg oil/Sunflower oil
- 3-4 cups Water
Method:
- Heat oil in a large pot or pressure cooker on medium flame, then add chopped ginger and garlic and sauté for 10 second
- Add the chopped onions and sauté for a minute or until translucent.
- Toss in the chicken and fry for a minute or until it is no longer pink.
- Add carrots and beans, salt, pepper along with soya sauce or vinegar if using. mix every thing well.
- Now add water and bring it to a boil. Then reduce the heat and simmer for 10-15 minutes. (If using pressure cooker cook on medium-low for 10 to 15 minutes).
- If using chicken with bones then simply take out the chicken from the soup and shred it. Discard the bones and add the shredded chicken back into the soup.
- Garnish with some spring onion greens and serve it hot.
