Who does not like to have warm chicken soup when it is the cold winter or a stormy day? Everybody does. You may agree that sometimes it happens that we are so lazy that we do not like to cook anything, but surely want to eat something. In that condition, we may come across the thought of visiting the best Indian restaurant in Seattle.
So are you ready to know how does the continental appetizer is being made:
- Chicken legs
- Ginger Cut
- Spring Onions
- Green Chillies
- Coriander leaves
- garlic cloves
- Lemon Juice
- Soy Sauce
First of all, you should take the right kind of utensil and that is a deep bottomed vessel. Add oil to it and let it get piping hot.
Once the oil is completely hot, then add the chicken legs to it. Shallow fry the legs until they take the golden brown colour.
Now, put the onions and the carrots in the vessel. Once the onions have got transparent and the carrots have released their water, then consider adding the ginger, chillies, spring onions and garlic to the vessel.
No sooner have you put all the vegetables in the vessel than consider sprinkling the salt on it. And after that saute the vegetables.
At this stage, you are supposed to add about 200 ml of water to the mixture. Once done, then add the following:
- Lemon Juice
- Soya Sauce
Once you have added all the liquid ingredients to the vessel, then keep on stirring it slowly. After that, cover it with the lid.
Take out the chicken pieces from the prepared broth.
It’s the shredding time. With the help of the fork, gently shred the chicken.
STEP 9: Here comes the favourite part
This state is demanding the incorporation of a handful of noodles in the soup. Once added, let all the items get cooked together for about 5 minutes.
Now, include the chicken which you have shredded in step 8.
Garnish the soup as per your taste and specification and let it be cooked for about 3 to 5 minutes.
If you are a health freak and want to escalate the protein content of this dish, then consider adding either the boiled/poached eggs OR you can add the egg noodles.