Chicken stock 6 cups
Chicken breast (chopped) 1
Salt ½ tsp + ½ tsp
White pepper ¼ tsp
Black pepper 1/2 tsp
Siracha sauce 1 tbsp
Hoi son sauce 1 tbsp
Chicken powder 1 tbsp (heaped)
Cabbage (finely chopped) 1/2 cup
Carrot (chopped) 2 tbsp
Mushroom (sliced) 2 tbsp
Spring onion leaves 1/4 cup
Coriander leaves (chopped) 2 tbsp
Corn flour 3 tbsp
Cooking Directions
Heat stock, add chicken and cook until chicken tender.
Now add cabbage, carrot, mushroom, salt, white pepper, black pepper, siracha sauce, hoison sauce and chicken powder; cooks for 10 minutes.
Mix corn flour in ¼ cup water and pour in soup to thicken.
Lastly add coriander and spring onion leaf. Serve hot.
