Aaj kya pakaaya/khaaya

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@DramayBazz

thanks ladies, i used chef samina jalil’s recipe and it turned out pretty good. i used fresh shiitake mushrooms, they are commonly available in supermarkets in the US, don’t know about other places. it did give a distinct flavour to the soup, the kind you get in good chinese restaurants. the recipe is as follows:

4 cups chicken stock
2 tbsp tomato puree
2 tbsp fresh lime juice
2 tbsp ketchup
1 tbsp chilli sauce
1 tbsp soya sauce
2 tbsp white vinegar
2-3 whole fresh green chilies
1 tsp black pepper
1/2 tsp white pepper
salt to taste
1 cup shredded chicken
1 cup shredded cabbage/carrots
1/2 cup chopped shiitake mushrooms (fresh or dried)
1/2 tsp chinese sesame seed oil
1 egg white
2 tbsp corn starch/flour

I made my stock with half a chicken, 4-5 whole garlic cloves, an inch of fresh ginger and a small roughly chopped onion, simmer on low for an hour or so, strain the stock and shred the boiled chicken.

In the simmering stock add tomato puree, lime juice, ketchup, chilli sauce, soya sauce, vinegar, black and white pepper, green chilies and salt to taste, let it simmer for a min or so, taste it to see if it it needs more of any sauces. add shredded chicken, shredded cabbage/carrot, mushrooms, simmer for another couple of mins then add corn starch paste for thickening and an egg white. turn the heat off and drizzle 1/2 tsp (no more!) of chinese sesame seed oil right on top. enjoy!

PS this recipe turns out a pretty hot (spicy) soup (thus the name), so if you prefer a milder version please adjust the spices and sauces accordingly.

darmay baaz larki!!! YOU ROCK! :d wots the difference between ****take and button mushro