Whole Chicken -1 (cut into 8 pieces)
Grated Cheese-50 grams
Corn Flour-2 tablespoon full
Salt and Pepper to taste
Utensil-pressure cooker and a vessel
In a pressure cooker, put the chicken along with chopped onion, garlic, and ginger, water and some salt. Close the lid and put it on the heat source. When the cooker comes to full pressure (i.e. when the weight lifts and there is a whistling sound), reduce the heat to minimum and cook for 5 minutes and switch off the heat. Let the cooker cool and open the lid. Remove the chicken pieces and keep it in a plate.
Shred the flesh from the neck and the wings and keep it aside. Strain the liquid through a sieve into a vessel. Press well so that most of the onion and garlic is added to the liquid. Discard the rest. In this liquid, add the cheese and the sugar. Bring this mixture to a boil.
Meanwhile, dissolve the corn flour in the milk and (this is done separately) add to this mixture to give it a nice creamy taste. Boil for 2 more minutes and add the shredded chicken. A trick is to taste the soup to see whether the salt is alright or whether you need to add a little more. Your chicken soup is ready. You may freeze the extra soup to consume at a later date.
© Copyright Prasenjeet Kumar 2013
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