Szechuan Soup

Chef Munawer Latif shares the recipe of how to make the hot and mouthwatering Szichuan soup that gives the winter season a tasty and sizzling touch. The vegetables and chicken combined give an unbelievable and healthy flavor to the Chinese soup.

Ingredients

• Boneless chicken ½ cup
• Chicken Stock 3 - 4 cups
• Carrot 1 small size
• Capsicum ½ medium
• Cabbage ¼ small
• Spring onions 2
• Corn starch 3 tbsp
• Salt 1 tbsp
• Sugar ½ tbsp
• Vinegar 3 tbsp
• Szechuan Peppercorn 8 – 10
• Chinese salt as required
• Red chili paste 1 tbsp
• Red food color (a pinch)

Cooking Directions

1. Cut the boneless chicken into small pieces.
2. Also, cut the carrot and cabbage into small pieces.
3. Chop the spring onion and crush Szechuan peppercorn.
4. Mix the corn starch in a quarter cup of water, along with salt, vinegar, sugar, red chili paste and Szechuan pepper.
5. Heat the chicken stock and put carrot, cabbage, spring onion and capsicum, cook on high heat.
6. Now gradually add the corn starch mixture in a thin stream while stirring slowly in one direction.
7. Bring to boil and add Chinese salt, chicken and pinch of red food color.
8. Stir and serve hot.

Posted in: Appetizer, desi baked potatoes making, Side Dish Recipes