1 Chicken breast
1 tsp Worcestershire sauce
half tsp ginger garlic paste
pinch testing salt
pinch black pepper powder
For mould: cornflour, salt, paprika
Make cuts in the chicken. Marinate chicken with sauce, testing salt, ginger garlic paste for 1-2 hours.
Deep fry in oil after covering with mould.
1 packet Maggie Vegetable soup extract
3 cups water
2 dry mushroom (soaked for half an hour and then sliced thinly)
2 clove minced garlic
1 tsp dried celery leaves
2 tsp extra virgin olive oil
2 green chilly crashed
pinch of testing salt (optional)
2 tsp chilli sauce
1 tsp white vinegar
1 tsp fish sauce..
Pour extra virgin olive oil in a pan. When hot, put dry mushroom, minced garlic and dried celery leaves. Fry for 2 mins.
Mix MaggieVegetable soup extract in 3 cup water. Pour in the above pan.
After boiling lower the heat, stir continuously. Meanwhile put pinch of testing salt, chilli sauce and fish sauce..
After 10 mins serve hot in the dish.
1 packet Maggie Thai soup extract
4 cups water
half chicken breast strips
lemon leaves (7-8)
coriander roots
shrimp with shells (7-8 small)
3-4 thinly sliced button mushrooms
1 small onion skins removed
2 green chilly crashed
pinch of testing salt
2 tsp chilli sauce
1 tsp fish sauce..
Cook chicken strips, lemon leaves, coriander roots, shrimp shells with 4 cups water at low heat for 10 mins. Then keep aside for cooling. Discard shrimp shells and coriander roots.
Mix 1 cup water. Mix Maggie Thai soup extract, mushrooms, onion, crashed green chilli. Put in the oven.
After boiling lower the heat, stir continuously. Meanwhile put pinch of testing salt, chilli sauce and fish sauce..
After 8 mins put shrimps. Cook high heat for 2 minute.
Serve in the soup bowl. Put lemon juice, coriander/ spring onion and serve hot
