Chicken-Egg Talumein soup

Chicken-Egg Talumein soup:

Paint the town red with a quick bowl of hot Chicken-Egg Talumein soup. Enjoy its astoundingly unprejudiced flavors. It’s a indeed a healthy extravagance! 

Ingredients:

Ø  Boneless Chicken pieces: 250 Gms (cut into small size)

Ø  Capsicum, carrots, beans, cabbage (shredded / cut into small pieces): As per requirement (just to prepare the vegetable stock)

Ø  Eggs (Beaten)- 2 Nos

Ø  Corn flour- 3 tsp mix in water

Ø  Noodles-50 gms (1/2 packet) Boiled

Ø  Soya sauce-1 tsp

Ø  Vinegar-2tsp

Ø  Salt- to taste

Ø  Chilli sauce- 1 tsp

Ø  Tomato sauce-1 tsp

Ø  Ajinomoto (optional) - ¼ tsp

Ø  Sugar-1/2 tsp

Ø  Refined oil-2 tsp

Ø  Onions (1 medium sized)- cut into thin slices

Ø  Ginger(1 small piece)- cut into Julian’s

Ø  Garlic (4-5 small piece)- cut into Julian’s

Ø  Black pepper powder- to taste

               

Method:

Ø  Boil the chicken pieces in minimum water, till it becomes tender. Keep the chicken stock for further use.

Ø  Similarly boil the vegetables in minimum water. Keep the vegetable stock for further use.

Ø  In a heated karai, add 2 tsp of refined oil. Add slices onions, ginger & garlic. Sauté till golden color appears.

Ø  Then add the chicken & vegetable stock to it along with the chicken & vegetable pieces. Keep the flame high and keep stirring. Add the boiled noodles to it.

Ø  Then add all the remaining ingredients except the corn flour and beaten eggs. Stir for 2-3 mins.

Ø  Mix cornflour in minimum water to make a paste. Add this to the soup to make the consistency thick.  Quantity of cornflour to be added depends on type of consistency one wants.

Now in another frying pan, heat oil. Add the beaten egg and spread it in thin layer and then make it into scrambled eggs. Add these on the top of steaming hot Talumein soup