Heat 4 tbsps. of sesame oil and fry the chicken to a red colour. Add all the vegetables with the exception of spinach, fry for a few minutes then cover tightly and cook till the vegetables are almost done.
Pour in the stock and add spinach and ajinomotto and cook for 5 mins.
Then add cornstarch made into a thin paste with little water.
Cook till soup turns little thick, mix in the egg and stir quickly for 1 minute.
Remove from fire and season it with salt and pepper.
Serve piping hot.
Bawarchi of the Week
This enthusiastic blogger aims to promote traditional dishes from Jharkhand, with her rich culinary expertise.