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Thursday 27 November 2025 05:42:54 GMT

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30 Days, 30 easy meals Part 3 : Dhaba style chicken soup 🍜 Written recipe : • ½ cup oil • 1 tbsp ginger–garlic paste • 1/2 kg chicken (with bone gives more flavor) • Salt – to taste (around 1 tsp total) • ½ tsp turmeric powder • ½ tsp black pepper powder • Water – enough to boil the chicken (around 4–5 cups) • 1 cup bandh gopi (cabbage, finely shredded) • 3 tbsp soy sauce • 2 tbsp vinegar • 7 tbsp cornflour (mixed in a small bowl with water to make a smooth slurry) • 2 egg whites (lightly whisked) ⸻ Instructions: 1. Prepare the Chicken & Broth (Yakhni): • Heat ½ cup oil in a deep pan. • Add 1 tbsp ginger–garlic paste and sauté for a few seconds until fragrant. • Add chicken pieces, salt. • Stir well, then pour in enough water to cover the chicken (about 4–5 cups). Now add turmeric powder, and black pepper • Boil until the chicken is fully cooked. 2. Strain & Shred: • Once done, remove the chicken. Shred it into thin pieces. • Strain the broth (this process of removing small bits is what you called chan-na, meaning to strain or sieve). Keep the clear yakhni aside. 3. Make the Soup Base: • In another pan, add the strained yakhni and bring it to a gentle boil. • Add the shredded chicken back in. • Add finely shredded cabbage (bandh gopi), soy sauce, vinegar, salt, and black pepper. • Boil for about 5 minutes. 4. Thicken the Soup: • Slowly add the cornflour slurry while stirring continuously so no lumps form. • Let it simmer until the soup thickens to your desired consistency. 5. Add the Egg Whites: • Whisk the egg whites lightly and pour them in a thin stream into the boiling soup while stirring slowly. • You’ll see beautiful white ribbons form — that’s your classic dhaba-style finish! 6. Serve Hot: • Serve in bowls, garnish (optional) with a little chopped green onion or chili sauce on the side. #Viral #soupseason #fyp

30 Days, 30 easy meals Part 3 : Dhaba style chicken soup 🍜 Written recipe : • ½ cup oil • 1 tbsp ginger–garlic paste • 1/2 kg chicken (with bone gives more flavor) • Salt – to taste (around 1 tsp total) • ½ tsp turmeric powder • ½ tsp black pepper powder • Water – enough to boil the chicken (around 4–5 cups) • 1 cup bandh gopi (cabbage, finely shredded) • 3 tbsp soy sauce • 2 tbsp vinegar • 7 tbsp cornflour (mixed in a small bowl with water to make a smooth slurry) • 2 egg whites (lightly whisked) ⸻ Instructions: 1. Prepare the Chicken & Broth (Yakhni): • Heat ½ cup oil in a deep pan. • Add 1 tbsp ginger–garlic paste and sauté for a few seconds until fragrant. • Add chicken pieces, salt. • Stir well, then pour in enough water to cover the chicken (about 4–5 cups). Now add turmeric powder, and black pepper • Boil until the chicken is fully cooked. 2. Strain & Shred: • Once done, remove the chicken. Shred it into thin pieces. • Strain the broth (this process of removing small bits is what you called chan-na, meaning to strain or sieve). Keep the clear yakhni aside. 3. Make the Soup Base: • In another pan, add the strained yakhni and bring it to a gentle boil. • Add the shredded chicken back in. • Add finely shredded cabbage (bandh gopi), soy sauce, vinegar, salt, and black pepper. • Boil for about 5 minutes. 4. Thicken the Soup: • Slowly add the cornflour slurry while stirring continuously so no lumps form. • Let it simmer until the soup thickens to your desired consistency. 5. Add the Egg Whites: • Whisk the egg whites lightly and pour them in a thin stream into the boiling soup while stirring slowly. • You’ll see beautiful white ribbons form — that’s your classic dhaba-style finish! 6. Serve Hot: • Serve in bowls, garnish (optional) with a little chopped green onion or chili sauce on the side. #Viral #soupseason #fyp

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