Chicken and egg soup is an international recipe. It is hot and very spicy soup served individually or along with steam rice. It is very simple to prepare at home. Let us see how to make chicken and egg soup using different vegetables.
- Chicken legs- 4
- Semi chopped boiled eggs- 2 cups
- Pepper powder- ½ spoon
- Garlic pods- 3
- Sliced kale – 1cup
- Firm tofu pieces- 1 cup
- Coriander- ¼ cup
- Salt to taste
- Cabbage slices- ½ cup
- Bok choy- 1 cup
- 5 Spice powder( cinnamon, cloves, fennel seeds, star anise and black pepper)- 1 spoon
- Light soy sauce- 1 spoon
- Dark soy sauce- 1 spoon
- Palm sugar-1 spoon
- Oil- ¼ cup
- Water required
- Use coriander leaves and carrot for garnish
Step 1: In mortar, add coriander seeds, pepper, pinch salt, spice powder and garlic. Mix it them thoroughly.
Step 2: Clean chicken legs thoroughly and add mixture to it.
Step 3: Mix it well till it gets marinated for 15min.
Step 4: Heat oil in long bottomed pan, fry the chicken legs till it turns into brown colour.
Step 5: Take another pan and heat oil, add sliced kale, firm tofu pieces, cabage slices, bok choy, light soy sauce, dark soy sauce, palm sugar.
Step 6: Mix it well and cook them in oil for 3min.
Step 7: Add some water for boiling.
Step 8: After it boils, add this to fried chicken mixture and cook it for 30min at low flame.
Step 9: Later add boiled egg pieces and off the flame.
Step 10: Serve in a bowl and garnish with carrot and coriander leaves.
Enjoy the taste of hot and spicy chicken and egg soup