Spiced Chicken Soup
|Chicken bones||1 Kilogram|
|Garlic||6 Clove (30 gm)|
|Cinnamon stick||1 Inch|
|Black peppercorns||1⁄2 Teaspoon|
|Water||9 Cup (144 tbs)|
|Minced chicken||100 Gram|
|Button mushrooms||100 Gram, sliced|
|Green bell peppers||2 Medium, diced|
|Spring onions||2 , finely chopped|
|Chopped parsley||1 Tablespoon|
|Egg whites||2 , whisked|
|Non synthetic vinegar||1 1⁄2 Tablespoon|
|Chopped coriander leaves||1 Tablespoon|
Place plenty of water in a large pan over high heat and bring to boil.
Add chicken bones and cook for 5 minutes.
Drain and discard water.
Put chicken bones, garlic, whole spices and water in a pressure cooker and cook under pressure for 15 minutes.
Strain stock and cool.
Refrigerate or freeze stock till fat rises to the surface.
Skim off congealed fat carefully with a metal spoon.
Place remaining ingredients except salt and garnish in a large pan.
Pour in stock and bring to boil.
Lower heat and simmer for 5-10 minutes till soup becomes transparent.
Strain soup slowly through a damp muslin cloth into a fresh pan.
Mix in salt.
Heat soup before serving, ladle into soup bowls, garnish with coriander leaves and serve immediately.