Ingredients
- 300g chicken with bone
- 2 tbsps crushed ginger and garlic
- 3/4 tbsp crushed black pepper
- 2 1/2 cups + 1/2 cup water
- 1/2 tbsp chopped celery
- 1 tsp vinegar
- 1 egg white
- 1 1/2 tbsps corn flour
- Coriander leaves
- Salt to taste
Method
In a pressure cooker, add 300g chicken, 2 tbsps crushed ginger and garlic, 3/4 tbsp freshly crushed black pepper, salt to taste and 2 1/2 cups water.
Pressure cook until 2 whistles.
Once the pressure is completely released, strain the chicken stock and keep aside.
Separate the chicken meat from the bones. We need 3/4 to 1 cup of chicken meat. Roughly chop them.
In a bowl, add 1 1/2 tbsps of corn flour and 1/2 cup of lukewarm water. Mix well and keep aside.
Crack open one egg and separate the egg white. Beat well and keep aside.
Heat a pan. Add the chicken stock and let it boil.
Once it starts boiling, pour the corn flour mix and stir well. If you like thicker consistency, add little more corn flour.
Add the chicken pieces, 1/2 tbsp chopped celery, salt to taste and 1 tsp vinegar.
Add the egg white little at a time and keep stirring.
Turn off the heat and finally add some coriander leaves.
Serve hot and enjoy.
