| 1. |
Boil the breast of the chicken with 1 tsp. ginger paste and pepper corns and get a stock of 7 cups. |
2. |
Cut the breast into tiny pieces. |
3. |
Add corn flour, salt and chicken to the stock and let it cook till chicken is soft. |
4. |
Dissolve the corn flour in little of soup and add it to boiling soup. Cook till the soup becomes thick. |
5. |
Beat up the eggs lightly and add it to the soup little by little and stir vigorously till you get thin threads. |
6. |
Cook for a while and add ginger sherry. |
