A delicious, spicy soup which is perfect for colder days.
Serves 4 | Preparation Time: 30 minutes | Cooking Time: 1 hour
- 500g Chicken (On bone)
- 3 Carrots (Peeled and chopped into large chunks)
- 300g White Cabbage (Approx. half a cabbage, sliced)
- 2 tablespoons Coarse Black Pepper
- 2 teaspoons Salt
- 1 Egg (Medium, Free Range)
- 1⁄2 teaspoon Soy Sauce (Dark)
- 3 tablespoons Corn Flour
- 6 1⁄2 cups Water (Cold)
- Add chicken, carrots, white cabbage, coarse black pepper and salt into a large pan.
- Cover with 6 cups of water.
- Place on high heat, bring to the boil, then simmer on low/medium heat for approximately 45 minutes (or until chicken has cooked and veg has become soft).
- Remove from heat, drain the contents of the pan into another large pan to separate the liquid stock from the chicken and veg.
- Place pan containing liquid stock to one side, and place the chicken pieces into a large plate. Allow to cool for 10/15 minutes. Discard the veg.
- Remove chicken from the bone and break chicken into small pieces.
- Place pan containing liquid stock on a high heat, add the pieces of chicken back to the pan, and bring to the boil.
- In a small bowl, crack the egg and whisk lightly.
- In another bowl, add the corn flour and half a cup of water and mix until it is a smooth paste.
- When the contents of the pan begin to boil, add the egg very slowly while mixing the contents of the pan quickly, in order for the egg to form small strings.
- Add the soy sauce and mix into the soup.
- Add the corn flour to the pan slowly and mix into the soup, until the soup thickens.
- Serve and enjoy 🙂
- Add less Coarse Black Pepper if you prefer a less spicy soup.
- Add more corn flour if you want a thicker soup.