Chicken & Egg Drop Soup
Chicken breast 1
Oil 2 tbsp
Leek 1 (sliced)
Button mushroom ½ cup (sliced)
Carrot 1 (sliced)
Broccoli 1 small (chopped)
Chicken stock 1 – 1 ½ glass
Salt to taste
Black pepper powder ¼ tsp
White vinegar 1 tbsp
Heat oil in a wok, add chicken cut into juliennes, leek, mushrooms, carrot and broccoli.
Cook for 2 – 3 minutes.
Now add chicken stock, salt and black pepper powder.
Cook over low flame for 8 – 10 minutes.
Then add white vinegar and allow to cook.
Now add egg and cook till egg comes on top.
Remove gently in a bowl and serve hot.