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Ingredients:
Chicken Stock. . . . . . . . . . . . . . . 6 Cups
Carrot. . . . . . . . . . . . . . . . . . 1 (grated Or Finely Chopped)
Vinegar. . . . . . . . . . . . . . . . . . . . . . . ¼ Cup
Black Pepper. . . . . . . . . . . . . . . . . To Taste
Corn Flour. . . . . . . . . . . . ¾ Cup(make Paste In ¾ Cup
Chicken Boneless (uncooked). 1 Cup In Small Pieces
Cabbage Leaf. . . . 1 Cup In Very Small Pieces
Agino Moto. . . . . . . . . . . . . . . . . . . 2 Tsp.
Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . 2 No.
Corn Oil. . . . . . . . . . . . . . . . . . . . . . . . ¼ Cup
Salt. . . . . . . . . . . . . . . . . . . . . . To Taste
Preparation:
Heat Chicken Stock, Add Chicken, Vegetables And Cook For 5 Minutes.
Add Salt, Black Pepper, Chinese Salt And Cook For Another 5 Minutes.
Make Paste Of Corn Flour And Water.
Add Gradually In Soup While Stirring.
Cook And Stir Till The Soup Thickens.
Now Add Eggs(whites And Yolks Beaten Separately) And Vinegar, Cook And Stir For 2-3 Minutes.
Pour Heat Oil On The Soup And Serve Hot.
You can serve with your family and friends.
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