Chicken Broth with Poached Egg

Ingredients

• 200 gms boneless chicken, boiled and shredded
• 2 cups chicken stock
• 2 eggs
• 1 medium carrot, peeled
• ½ medium cabbage
• ½ tablespoon oil
• 1 inch ginger, chopped
• 7-8 garlic cloves, chopped
• Salt to taste
• ½ teaspoon crushed black peppercorns
• 2 teaspoons soy sauce 
• 1 tsp red chilli sauce
• 2 stalks spring onion greens

Method

1. Slice carrot into thick strips. Cut cabbage into thick strips.
2. Heat oil in a non-stick pan. Add ginger and garlic and sauté well.
3. Add carrot and sauté. Add cabbage, mix and sauté further.
4. Add salt, crushed peppercorns, soy sauce and red chilli sauce. Mix well and add chicken stock along with chicken. Stir to mix, cover and cook till done.
5. Finely chop spring onion green stalks.
6. Break eggs in two separate bowls.
7. Remove cooked vegetables and chicken in serving bowls. Let the stock boil.
8. Slide in the eggs, one by one, into the boiling stock and poach them.
9. Sprinkle some chopped spring onion greens in the serving bowls. Top with poached egg, garnish with remaining chopped spring onion greens and serve immediately.

Nutrition Info