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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.