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Home Dish Chicken Lung Fung Soup 🍲

Chicken Lung Fung Soup 🍲

Name: How to cook Chicken Lung Fung Soup 🍲 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Chicken Lung Fung Soup 🍲

Absolutely a heartening one in a winter meal supper & can’t simply be ignored 💁‍♀️😋

Ingredient

Food ration :

2 people

Cooking time :

35-40 mins

1 Cup

Garlic cloves Finely Chopped/Pounded

1 tbsp

Green Chillies Finely Chopped/Pounded

1 tbsp

Black Peppercorns Freshly Cracked

Water or Chicken Stock (preferably)- I’ve used the Stock

2 tsp

Freshly Chopped Coriander leaves

Cooking instructions

* Step 1

First up Wash & Clean the Chicken & Pressure cook it with 2-3 Whistles & if using the minced chicken- Simply need be cooked directly in the Soup- Set aside

* Step 2

Heat up a frying pan over the medium-high flame Add in the oil & then, the pounded 3G mixture (Ginger, Garlic & Green Chillies), sauté until the raw smell goes off

* Step 3

Add in the chicken at this point- If the chicken has been pressure cooked, use its shreds & discard the bones (if any).continue sautéing for about a couple of minutes time

* Step 4

Time to add in the chicken stock/water & mix everything well together until nicely combined Add in the salt (go easy with it since we need to use soy sauce that has salt content in it, too)

* Step 5

Add in the soy sauce (any), some freshly cracked black peppers & give it all a really good mix & allow it to cook for another 2-3 mins time, add in the Cornflour slurry at this point while stirring continuously to avoid any lumps in it, reduce the flame to low-medium now

* Step 6

Allow it to cook for another 2-3 mins time & In the meanwhile, whisk 2 eggs/whites together until nicely frothy & mix well into the soup, through a strainer when it’s still boiling- Quickly, mix everything well together until nicely combined & all are well incorporated

* Step 7

Turn off the flame and garnish it with freshly chopped coriander leaves & some more black peppers & a few sprinkles of lemon grass (if readily available)- Optional though it is.

* Step 8

Without any further ado: Serve it absolutely piping hot before having your choicest main course. Serves literally well as a very good, nutritious & filling appetiser on a chilli/wintry evening- in the Supper