Schezwan Soup

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Step 1

In a blender add soaked Kashmiri red chill, red whole chilles, water as required and blend for paste.

Step 2

Now take a pan add oil, garlic, ginger and sauté, then add chilies paste, tomato ketchup and water as required, salt, black pepper, soya sauce, vinegar.

Step 3

Cook for 5-6 minutes, when oil appears take it off and can be store for 1 week.

Step 4

Take a pan add chicken, water garlic cloves, ginger, salt, peppercorns and cook on low flame for approx. 35-40 minutes, in between remove skim as well and then strain the stock and shred the chicken.

Step 5

In a pan add oil, garlic, green chilies, sauté and then add schezwan sauce and mix.

Step 6

Now add chicken stock, carrots and the other ingredients and cook, then add the corn flour mixture and cook until you reach your desired consistency.

Step 7

Now add egg whites and stir continuously, then in the end add green onion and serve hot.

Step 8

Schezwan Soup is now ready to serve.