I have had this soup only in the Chinese restaurants in India... haven't come across it anywhere else. There is a similar Thai version but that has many other ingredients and is very hot and spicy. Maybe this is one of those Indo-Chinese recipes that we often find in Indian restaurants. The fresh coriander leaves give an amazing flavour to the soup.
Chicken fillet ... 1/4 cup ( Cut into thin strips..do this while it is a bit frozen..makes it easier)
Coriander leaves ... 1/4 cup ( chopped very finely or crushed in a pestle and mortar)
Corn flour ... 1 tbsp
Ajinomotto .. a pinch (optional..as some people believe it to be harmful for health)
Vinegar ...... 1 tbsp.
Oil ............ 1 tbsp.
1. Heat 1 tbsp. oil in a pressure cooker. Tip in the shredded chicken and saute for a minute until the colour of the chicken becomes white.
2. Add 3 cups of water and a little salt. Close the cooker and cook for 2-3 whistles. Open after it cools.
3. Dilute the corn flour with a little water and stir in. Add the ajinomotto and vinegar. Check the salt.
4. When it is almost done, add the freshly crushed coriander leaves. Cook it for one boil.
Add a pinch of black/white pepper before serving.
Makes 1 big bowl.