CHICKEN VEG CORN SOUP

TO MAKE CHICKEN STOCK:

Chicken with bones	250gms
Ginger	small pieces (chopped)
Garlic flakes	4 (flatten)
Bay leaf	2
Pepper corns	1/2tsp
Ajinomotto	1/4tsp
Onion	1/4cup (cut into cubes)
Water	5cups

• Wash and drain the chicken pieces.
• In pressure pan add all the above ingredients and water.
• Close the pressure pan and cook on high flame up to 3 steams.
• Allow to cool down the pressure and strain the stock.
• Reserve chicken pieces (later we can use them in soup).

 TO MAKE SOUP:

Boiled chicken (which we boiled for stock)	shredded
Carrots	50gms (very finely chopped)
Beans	50gms (very finely chopped)
Sweet Corn	50gms (boiled in salt water)
Onions	2tbsp (very finely chopped)
Pepper powder	1tsp
Salt	to taste
Corn flour / Rice powder	2tbsp (mix in 1/4th cup of water)

• Heat 1tsp of oil in a pot and fry onions, carrots and beans till onions are translucent.
• To this add  chicken stock and bring to boil.
• Now add pepper powder, boiled sweet corn, salt and shredded chicken pieces and allow to boil for 2-3Min's.
• Now add corn flour water and stir and allow to cook for another 2Min's and off flame.
• Garnish with chopped cilantro and Serve hot.