|
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. |
|
|
