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.
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.