Start by making your chicken stock by using water, chicken, garlic and ginger (should have at least 3 litres of water). Next chop up your boneless chicken into small cubes and marinate it with black pepper, soya sauce, and corn flour then leave it in the fridge for 20-30 minutes.
This soup is one of our family favourites! It has been passed down from generation to generation though my nano, to my mum and soon enough i’ll master this heart-warming recipe as well! It is such a blessing to eat this delicious soup especially during these snowy Ballarat days.
Now you have to strain the chicken stock by removing all the chicken so that you are left with just the stock. Bring the stock to boil then place your marinated chicken into the stock and let it cook for 2-3 minutes. Next add oats (or corn, if you are using that instead) to the stock and let it cook for another minute. Then add 3-4 tablespoons of vinegar. Now grab 1/3 cups of water and add cornflour to thicken the water (mix well) and once you have done that add the mixture to your soup to make it thick. Add salt to enhance the taste. Now stir your soup, whilst you are stirring add in the eggs which will brake it up and cook it on the spot. Finally, your soup is ready. Make sure you serve it with hot chilli sauce, soya sauce, vinegar, black pepper, and salt. Now you can enjoy your soup. Was it worth the wait? I bet it was!
Ingredients:
Stock:
- Chicken with bones 1/2 kg
- Water 3-4 Litres
- Salt 1/2 Tea spoon
- Ginger 1 inch long piece
- Garlic 2-3 cloves
Marinated chicken:
- Boneless chicken 250 grams
- Soya sauce 2 Table spoons
- Black pepper to taste
- Corn flour 2 Table spoon
Others:
- Vinegar 4 Table spoons
- Oats 1/2 cup (or small can of creamed corns)
- Eggs 2 slightly beaten
- Corn flour 2-3 Table spoons
- Water 1/3 cup