Chicken Shorba

• 200 grams chicken with bones
• ½ cup finely chopped spring onion’s greens
• 1 tbsp flour
• 1 tbsp butter

List A

• ¼ part of a small onion
• 1 green chilli - slit
• 2 garlic cloves - crushed
• ½ inch piece ginger - crushed
• 3-4 sprigs fresh coriander leaves
• 2 green cardamom
• 2 cloves
•  ½ inch piece cinnamon
• 5-6 black pepper corns
• Salt as per taste
• 5-6 cups of water

List B

• ¼ tsp red chilli powder
• ¼ tsp black pepper powder
• ½ tsp cumin powder
• ½ tsp vinegar
• 1 tsp light soya sauce
• 1 tsp red pepper sauce/capsico sauce
• Juice of half a lime

• In a large pot take chicken pieces and all the ingredients from List A and bring it to a boil and allow it to simmer for around 10-15 minutes.
• Remove chicken pieces, strain and keep aside the stock and discard all the other ingredients.
• Shred all the meat from chicken pieces and discard the bones.  Take 1/4 cup of shredded chicken for this recipe and keep the remaining for some other use.
• In another pan heat butter, add flour, stir and fry it for 30 seconds, add the stock and bring it to a boil.
• Add shredded chicken, chopped greens of spring onions and all ingredients from list B and leave it to simmer for 5-6 minutes.
• Check the seasoning and serve it hot.