Chicken Soup

Ingredients

• • Chicken - 150 grams
  info: preferably breast
• • Ginger - ¼ inch piece
• • Peppercorns/Saboot kali mirches - 4
• • Carrot flowers - ¾ cup
• • Cucumber flowers - ½ cup
• • Salt - ¾ teaspoon
• • Pepper - ¼ teaspoon
• • Lemon juice - 4 teaspoons
• • Cornflours - 1 ½ teaspoons
• • Carrot - 1
• • Parsley (for garnishing) - as required

Method

• 1. Place chicken in 4 cups of water, ginger and peppercorns in a cooker and give 5-6 whistles.
• 2. Strain and separate stock from chicken.
• 3. Shred the chicken.
• 4. To make carrot and cucumber flowers, peel and make ridges by removing a little of the vegetable longitudinally at ½ inch distance.
• 5. Cut into slices horizontally and you will get beautiful flowers.
• 6. If not, just use carrot and cucumber rounds of ¼ inch thickness.
• 7. Place stock for boiling, add carrots. Cook till just tender.
• 8. Add shredded chicken, salt, pepper, cornflour dissolved in little water, cucumber flowers. Give 1-2 boils.
• 9. Add lemon juice. Mix well.
• 10. Serve hot garnished with parsley.