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A cosy bowl of soup that’s ready in a few simple steps

2 min read

A cosy bowl of soup that’s ready in a few simple steps 🤩 Skip the chicken if you want and enjoy it as is. Ingredients & Recipe ⬇️ Check my stories for a step by step 🤗 Jump to @eatsbyramya for a cosy vegetarian soup of the day ❤️
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What’s cooking? Chicken Hot & Sour Soup, a delicious treat for a chilly night 🥰 I always get requests for non vegetarian recipes cos I hardly post them so today sharing one of my most favourite soups – it’s tangy, comforting and yummy 😍 Of course the name says it all and I am sure this soup needs no introduction 😈
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Serves 3-4
2 tbsp oil
2 cloves garlic, finely chopped
1 tbsp finely chopped ginger
1/2 onion , chopped
1/2 cup shredded carrots
1/2 zucchini, finely diced
1/2 bell pepper, finely diced
8-10 beans, chopped
1/3 cup green peas
2 tbsp soy sauce
2 tbsp vinegar
1 tbsp ketchup
1 tbsp chili garlic sauce
1 1/2 tsp salt, 1/2 tsp pepper
1 1/2 whole chicken breast
5 cups water
1 block of Maggi
2 1/2 tbsp corn flour in 1/4 cup water to make a slurry
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In a pressure cooker or Instant Pot, once warm add oil. Add chopped garlic + ginger and sauté until golden. Add onions, sauté for two minutes – add zucchini + carrots, sauté for two minutes – add beans + bell pepper, salt pepper and sauté for a minute – add all the sauces, gently combine. Place the whole chicken breasts, pour in water, add peas and stir well. Pressure cook for 15 mins or 4-5 whistles in a cooker. Natural release pressure for 15 mins, then quick release. Remove chicken from the pot, crumble Maggi not too fine and add to the soup, stir – put soup on sauté mode and let it boil for 5-6 mins. Shred chicken with the help of forks into thin strips, keep aside. Slowly pour corn starch slurry to the soup, continuously stirring and let it boil for 3-4 mins or until it thickens, add shredded chicken. Finish with cilantro.
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