Instructions
- Separate the chicken stock and keep it aside.
- Shred the chicken into small pieces either by hands or run in a mincer.
- Bring to boil the chicken stock. (you can add water if you desire more cups of soup).
- Add chicken pieces and boil them together.
- Now add vinegar and white pepper. Boil for another 5 to 10 minutes.
- Add egg white through a strainer, so that it falls through the stainer as drops. Cook for another five minutes.
- Serve hot garnished with coriander leaves.
Share this Recipe
