Food Lab brings lip smacking Schezwan Soup recipe with flavorful spices to warm up your winters. Use of right amount of “Chop Fresh Veggies packs and Chicken” will make it easy for you to try at home and enjoy every sip of it.
Cooking time 50 Min. Serving 5-6
Ingredients:
Schezwan Paste:
Kashmiri Red Chili 7-8
Red Whole Chilies 7-8
Ginger garlic paste 1 tbsp
Water as required
Tomato Ketchup 1/4 cup
Soya Sauce 1 tbsp
Vinegar 1 tbsp
Black Pepper 1/2 tsp
Salt ½ tsp
Oil 3 tbsp
Chicken Stock:
Chicken 500gms
Cloves 8-9
Salt to taste
Black Peppercorns 8-9
Water 2.5 ltr
Ingredients of Soup:
Oil 3 tbsp
Ginger garlic paste 1 tbsp
Green chillies 1 tbsp
Chicken stock 8-9 cups
Schezwan soup 5 tbsp
Vinegar 2 tbsp
Soya sauce 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Sugar 1 tbsp
Shredded chicken 1 cup
Mushrooms ½ cup
Carrot diced 250gms
Spring onion chopped 1 cup
Corn flour 4 tbsp
Egg 1
Method:
– Take a pan add chicken, water, cloves, ginger, salt, black peppercorns and cook for 40 minutes on low flame . Save stalk for later.
– Shred the chicken.
– In a blender add Kashmiri red chili, red whole chilies, water as required and grind it well.
– Now take a pan add oil, ginger garlic and sauté.
– Add chilies paste, tomato ketchup and water as required, salt, black pepper, soya sauce, vinegar. Cook for 5-6 minutes on medium flame.
– In a pot add oil, garlic, green chilies, sauté for 2 minutes.
– Add chicken stock, schezwan sauce, vinegar, soya sauce, salt, black pepper ,sugar, shredded chicken, mushrooms, carrot diced, spring onion chopped, corn flour + water and egg.
– Mix it well and serve.
