Today, I’m sharing a delightful recipe for chicken soup, inspired by the street vendors of Pakistan. This soup is known for its rich flavors and comforting warmth.

Ingredients:

– 1 whole small chicken (about 1.5 kg)

– 3 litres of water

– 4 garlic cloves (crushed)

– 2 inches ginger root (sliced or crushed)

– 1 teaspoon black peppercorns

– 2 inches cinnamon stick

– 1 tablespoon light soy sauce

– 1 tablespoon hot sauce (adjust to taste)

– 2 teaspoons MSG (monosodium glutamate) – optional

– 1 teaspoon white pepper

– 1/4 cup cornflour slurry (made by mixing 2 tablespoons of cornflour with 1/4 cup of water)

– 2 egg whites (whisked until frothy)

For Garnish:

– Boiled eggs (halved or quartered, for serving)

– 1/4 cup vinegar (white vinegar or your choice)

– 2 green chillies (sliced)

Instructions:

– In a deep pot, place the whole small chicken.

– Add the crushed garlic cloves, sliced ginger root, black peppercorns, and cinnamon stick to the pot.

– Pour in 3 litres of water, ensuring all the ingredients are fully submerged.

– Cover the pot and bring it to a gentle simmer over medium heat.

– Allow the chicken to cook for about 30-35 minutes, or until it becomes tender and fully cooked.

– Carefully remove the chicken from the pot using tongs or a slotted spoon, and place it on a cutting board.

– Let it cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.

– Use a fine sieve or strainer to strain the broth into a separate bowl, discarding the solids and spices. This will ensure a clear, flavorful broth.

– Return the clear broth to the pot over medium heat.

– Add the shredded chicken back into the pot with the broth.

– Stir in the light soy sauce, hot sauce, MSG (if using), and white pepper. Mix well to combine the flavors.

– Bring the soup to a gentle boil.

– Prepare the cornflour slurry by mixing 2 tablespoons of cornflour with 1/4 cup of water until no lumps remain.

– Gradually add the cornflour slurry to the boiling soup while stirring continuously. Adjust the amount of slurry according to your desired thickness.

– In a separate bowl, crack the eggs and separate the egg whites from the yolks. Whisk the egg whites until they are well combined and slightly frothy.

– Slowly drizzle the whisked egg whites into the soup while gently stirring. This will create delicate ribbons of cooked egg.

– Once the soup is ready, ladle it into bowls.

– Garnish each bowl with halved or quartered boiled eggs on top.

– In a small bowl, combine the sliced green chillies with the vinegar. Let it sit for about an hour to allow the flavors to meld.

– Serve this mixture on the side for guests to add to their soup according to their taste preference.

– Serve the hot chicken soup with the vinegar and chillies on the side. Enjoy the hearty and flavorful soup.