Ingredients:
10-12Kashmiri Red Chili
15-16 Red Whole Chilies
1 tbsp Garlic
1 tbsp Ginger
Water as required
1/2 cup Tomato Ketchup
1 tbsp Soya Sauce
1 tbsp Vingar
1 tsp Black Pepper
Salt to taste
2 tbsp Cooking Oil
700g Chicken with bones
4 Garlic Cloves
Ginger Half Inch
Salt to taste
1 tsp Black Peppercorns
8 cups Water
1 tbsp Garlic Chopped
1 tbsp Green Chilies
1 cup Carrots
4 tbsp Schezwan Sauce
1 tbsp Soya Sauce
1 cup Chicken Shredded
4 cups Chicken Stock
1 tbsp Vinegar
2 tbsp Corn Flour Mixture
1/2 cup Mushrooms
1 tsp Black pepper
1 tbsp Sugar
2 Egg Whites
Green onion for garnish
Steps:
1 .
In a blender add soaked Kashmiri red chili, red whole chilies, water as required and blend for paste.
2 .
Now take a pan add oil, garlic, ginger and sauté, then add chilies paste, tomato ketchup and water as required, salt, black pepper, soya sauce, vinegar.Cook for 5-6 minutes, when oil appears take it off and can be store for 1 week.
3 .
Take a pan add chicken, water garlic cloves, ginger, salt, peppercorns and cook on low flame for approx. 35-40 minutes, in between remove skim as well.
4 .
Now strain the stock and shred the chicken.
5 .
In a pan add oil, garlic, green chilies, sauté and then add schezwan sauce and mix.
6 .
Now add chicken stock, carrots and the other ingredients and cook, then add the corn flour mixture and cook until you reach your desired consistency.Now add egg whites and stir continuously, then in the end add green onion and serve hot.
7 .
Your tasty Schezwan Soup is ready to serve.
