Desi Murgh Ka Soup (Chicken Corn Soup)

Desi Murgh Ka Soup (Chicken Corn Soup)

Ingredient:

Desi Murgh 4 tangain _4 Leg pieces boil in hot water, remove meat when tender, discard carcass

Chicken stock 3 liter

Corn Flour 4 tbsp

Chinese Salt 3 tbsp

Khaiwra Namak (Table Salt) 1.5 tbsp

Boiled Corn One Cup

Oil 2 tbsp

Eggs 3

Cooking Directions:

In a large pan bring the chicken stock to boil

After coming to a rolling boil, remove meat when tender, discard carcass

Dissolve corn flour before serving in one cup of water and add while stirring the soup

Add Chinese salt and Table salt

Add boiled corn

Add beaten eggs while stirring

Add oil

Cook till the soup thickens

Serve hot with Soya sauce, vinegar, hot sauce and black pepper.

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I broke 10^th Muharram fast with this Desi Murgh Soup, truly speaking I enjoyed it.