Ingredients

• 250g - Chicken (boneless, cut into small cubes)
• 3-4 Carrots (finely diced)
• 1/2 cup - peas
• 1-2 Onions (finely diced)
• 2 Baby corn (finely diced)
• 25g - Cabbage (finely chopped)
• 5-6 Mushrooms (finely diced)
• 1 Green chilli (chopped & deseeded)
• 1 Capsicum (finely diced)
• 1/4 tsp - ginger (julienned)
• 1/2 tsp - garlic (finely chopped)
• 1.5 tbsp - Soy sauce
• 1/2 tsp - Chilli sauce
• 1 tbsp - Tomato sauce (optional)
• 1 tbsp - White wine vinegar
• 1 tbsp - Hoisin sauce (available in hypermarkets)
• 1 tsp - Fish sauce (optional)
• 1/2 cup - tomato puree
• 1/4 tsp - sugar
• 1 litre - Water or vegetable stock/ chicken stock
• 1 Egg
• Seasoning: salt according to taste
• 1 tsp - Black Pepper powder
• 1 tsp - White pepper powder
• 1 cube - Maggie seasoning (optional)
• 1/2 tsp - Oregano
• 1/4 tsp - Thyme
• 1 tsp - Rosemary
• For thickening:
• 1 tbsp - Corn flour
• 2 tbsp - water
• Garnish: Coriander, finely chopped
• Spring onions, finely chopped
• Accompaniments: Croutons
• Crispy fried noodles

How to Make Chicken & Veggie soup

• Pre-preparation:
• Soak the peas for 2 to 3 hours.
• Pressure cook all the vegetables and chicken with a little salt and water.
• Do not overcook the vegetable. It should be cooked, yet firm to touch.
• Once done, remove the cooker lid and place the cooker back on heat.
• Add all the sauces and seasoning and keep stirring.
• Crack the egg exactly in the centre and make sure it falls from the shell in thin strands; while doing so, keep moving your hand in circular motion over the chicken soup in the cooker.
• This will give you a beautiful riband of egg on the chicken soup.
• Do not drop it as a blob as it would not be too appealing to see small blobs of steamed eggs.
• Mix water and corn flour and make a runny batter.
• To the simmering chicken soup, add the corn flour and stir well. The soup will thicken a bit.
• Stir for 2 to 3 minutes; your soup is ready.
• Serve hot, garnished with coriander and spring onions and accompanied with croutons or soup sticks.