Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Chicken Hot & Sour Soup
 
 
Prepration: 10 mins.
Cooking: 17½ mins.
Serves 4 Cal/Ser 70
 
Ingredients
75 gm chicken - cut into 2-3 pieces
3½ cups water, ½ tsp salt
OTHER INGREDIENTS
1 tbsp oil, ¾ tsp crushed garlic
½ tsp red chilli paste
2 tbsp chopped cabbage
2 tbsp grated carrot, 1 chicken soup cube - crushed
1 tsp sugar, ¼ tsp pepper or to taste
½ tbsp soya sauce, 1 tbsp tomato ketchup
1 tbsp white vinegar
4 tbsp cornflour - dissolve in ¼ cup water
 
Method
1. For stock, put 3½ cups water with chicken & salt in a deep micro proof bowl. Microwave covered for 8 mins. Pick up the chicken pieces from the stock. Strain the stock through a fine strainer to get a clear stock. Remove bones from the chicken. Keep shredded chicken & stock aside.
2. In the same bowl put 1 tbsp oil. Add red chilli paste & garlic. Microwave covered for ½ minute.
3. Add stock and all other ingredients except cornflour paste. Microwave covered for 6 minutes.
4. Add cornflour paste & chicken pieces also. Microwave covered for 3 minutes or till it boils and turns thick. Stir once in between.