Schezwan Soup Recipe By Food Fusion

Prepare Chicken stock (Yakhni):
-In a pot add chicken, carrot, onion, ginger, garlic, fresh coriander, water and bring it to boil. Cover and cook on low flame for 1 hour then take out chicken pieces, shred it & set aside for later use. Chicken stock is ready!
-Can be stored in freezer for up to 1 month.
-In a pot add sesame oil, garlic, ginger and saute.
-Add mushrooms, spring onion, mix well and cook for a minute.
-Add prepared chicken stock, carrot, shredded chicken, soy sauce, hot sauce, vinegar, black pepper powder, salt, sugar, tomato ketchup & cabbage. Mix well and bring it to boil. Cover and cook on low flame for 5-8 minutes.
-In a bowl add eggs and whisk well.
-Add it in soup pot and mix.
-In water add corn flour and whisk well.
-Now add dissolve corn flour in soup. Mix well and cook until desired consistency (2-3 minutes).
-Garnish with green chilli, fresh coriander & serve hot!