| INGREDIENTS |
| Chicken
stock |
2
cups |
| Chicken(boiled&
shredded) |
¼
cup |
| Carrot |
½
no. |
| Cabbage
leaves(cut coarsely) |
1
no. |
| Mushroom(sliced
thin) |
2
nos. |
| Noodles(boiled) |
¼
cup |
| Soya
sauce |
1½
tsp. |
| Corn
flour |
1
tbsp. |
| Water |
¼
cup |
| Ajinomoto |
A
pinch |
| White
pepper |
A
pinch |
| METHOD |
| 1. |
Dissolve
corn flour in water and keep aside. |
| 2. |
Chop
carrot diagonally and par boil them. |
| 3. |
Mix
stock, salt, peppers, sugar, soya sauce and ajinomoto and boil
for 2 minutes. |
| 4. |
Add
cornflour paste, stirring continuously. |
| 5. |
Add
vegetables, mushroom and shredded chicken. Boil for another 5
minutes. |
| 6. |
Add
boiled noodles, remove from fire and serve hot. |
|
|
