Oriental Soup
Serves 8 | Preparation 30 minutes | Cooking 25 minutes
200 g chicken breasts, finely diced
2 tbsp stir-fry or any cooking oil
2 tbsp toasted sesame seed oil
3 tsp garlic paste
2 tsp green chilli paste
¾ tsp black pepper, freshly ground
2½ tsp salt
2 tsp Chinese salt (Ajinomoto)
75 ml soy sauce
150 g white cabbage, cut into 1 inch cubes
200 g sweetcorn
150 g carrots, finely diced
150 g mixed bell peppers, finely diced
100 g Chinese cabbage, shredded
2 tbsp Maggi Chilli Sauce
3 litres water, boiling
3 tbsp cornflour
3 eggs, beaten with a pinch of salt and pepper
Mixed dried herbs
Heat the oils in a large pot and add the garlic and chilli pastes and black pepper.
Stir in the chicken and add ½ teaspoon salt and 1 teaspoon Chinese salt.
Pour ¹⁄3 of the soy sauce over the chicken.
Once the chicken is almost cooked, add the cabbage, sweetcorn and carrots.
Pour another ¹⁄3 soy sauce over the vegetables and add ½ teaspoon salt. Keep stirring.
After 5 minutes, add the bell peppers and the cabbage.
Add ½ teaspoon salt, 1 teaspoon of the Chinese salt and stir in the remaining soy sauce.
Pour in the water and bring back to a boil.
Stir in the chilli sauce and ½ teaspoon salt.
Mix the cornflour into a smooth paste with 3 tablespoons of water. Add to the soup and stir over a high heat continuously, ensuring no lumps form.
Pour in the eggs in 3 intervals, stirring after each addition.
If the consistency is too thick, add more boiling water and if too thin, add more cornflour.
Garnish with mixed herbs.