Chicken & Egg Soup

Chef: Zakir Qureshi

Ingredients

Chicken breast:      1
Oil:      2 tbsp
Leek:      1 (sliced)
Button mushroom:      ½ cup (sliced)
Carrot:      1 (sliced)
Broccoli:      1 small (chopped)
Chicken stock:      1 – 1 ½ glass
Salt:      to taste
Black pepper:      powder ¼ tsp
White vinegar:      1 tbsp
Egg:      2

Recipy

1. Heat oil in a wok, add chicken cut into juliennes, leek, mushrooms, carrot and broccoli.

2. Cook for 2 – 3 minutes.

3. Now add chicken stock, salt and black pepper powder.

4. Cook over low flame for 8 – 10 minutes.

5. Then add white vinegar and allow to cook.

6. Now add egg and cook till egg comes on top.

7. Remove gently in a bowl and serve hot.