Special hot ‘n’ sour soup By Chef Shireen anwer

Special hot ‘n’ sour soup


Ingredients
Chicken breast 1 thinly sliced
Prawns 8 to 10 (marinate chicken and prawns with salt and white pepper ½ tsp and ¼ cup water).
Chicken stock 8 cups

Sugar 1 tbsp
Salt 1 tsp heaped
White pepper ½ tsp
Vinegar ¼ cup
Cabbage 1 cup thinly sliced
Carrot 1 fine Julian
Beans sprouts ½ cup
Bean curd 2 pieces cut into tiny cubes
Coriander leaves chopped 2 tbsp heaped
Corn flour ¾ cup mixed with ½ cup water
Egg 1 beaten

Method
Cook stock add chicken and prawns, cook for 10 minutes, add in all the vegetables with seasonings, when soup boiling thicken with corn flour paste, lastly add beaten egg, coriander leaves and remove.

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Hot & Sour Soup By Chef Zarnak

Hot & Sour Soup:

Ingredients
Chicken stock 6 cups
Chicken (cut into julienne) 1/4 cup

Garlic 2 tbsp
Red chili paste 1 tbsp
Soya sauce 2 tbsp
Chili powder 3/4 tsp
Eggs, beaten 4
Corn flour 5 tbsp
Mushroom sliced 1 cup
Bamboo shoot sliced 1 can
Baby sweet corn cob (sliced) 1 can
Tofu, sliced 1/2 cup
White vinegar 1/4 cup
Sesame oil 1 tsp
Spring onion chopped, to garnish

Method
Bring stock to a simmer, add soy sauce, chicken, mushrooms & chili paste, simmer for 10 minutes. Add pepper, vinegar, bamboo, sliced baby corn and tofu, simmer 10 min Mix corn flour with 5 tbsp water and add. Bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. Serve with a garnish of chopped spring onions.

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Combination chowder soup By Chef Shireen anwer

Combination chowder soup


Ingredients
Prawns boiled and chopped 4
Chicken boiled shredded ½ cup
Mushrooms sliced 2 tbsp

Egg yolk 1
Cream ¼ cup
Grated cheddar cheese 1 tbsp
Ketchup 3 tbsp
Butter 2 tbsp
Flour 4 tbsp
Salt 1 tsp
White pepper ½ tsp
Chicken stock 6 cups

Method
Heat butter in a sauce pan add in flour, stir for 1 minute, remove and add stock with salt and white pepper, cook when it starts to thicken, add ketchup, chicken, prawns mushrooms and cheese. Just before serving mix egg yolk and fresh cream mixture, slightly cook for 2 minutes , serve garnished with finely chopped parsley.

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Chicken Corn Soup

Chicken Corn Soup

Chef: Shireen Anwer


Recipe Of Chicken corn soup:

Ingredients
Chicken breast 1 cut into tiny cubes
Chicken stock 8 cups
Cream of corn 1 tin

Salt ¾ tsp
White pepper ½ tsp
Egg 1 beaten
Corn flour ½ cup heaped

Method
Heat stock in a wok add chicken cubes with salt, pepper, cook till boiling add cream corn lastly mix corn flour with little water into a paste, add to the soups stirring well till soup thick, lastly add beaten eggs, cook for 2 minutes and remove.

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