Ingredients

Chicken Pop – 2 to 3 pieces

Cram of corn can – 1 no

Eggs – 2nos

Corn starch – 1 tbsp

Salt – As required

Pepper – As required

Preparation method:

• Cook chicken in a pressure cooker
• Drain the stock and in a vessel continue heating the stock.
• Shred the chicken pieces and remove the bones.
• Add the cream of corn to the boiling stock on low fame.
• Add the shredded chicken and mix it.
• Take 1 tbsp of corn starch powder and mix with water till it gets dissolved and add this to the water and mix it.
• Finally add 2 eggs.
• Use a filter tray and pour the egg into ingredients and keep mixing so that the egg gets cooked spilting over.
• Once the egg gets fluffy and the soup is pretty cooked, turn of the gas.
• Serve in a bowl.
• Add salt, pepper or soy sauce for taste.

Note: You can use crab flakes instead of chicken pop.

The post Chicken Corn Soup appeared first on Optical Network.

Ingredients Required:

2 Teaspoons Butter

1 Cup Sliced Celery

1 Cup chopped carrot

½ cup Chopped Onion

1 Small Potato, Diced

1 Teaspoon Thyme

1 Teaspoon Poultry seasoning

14 Ounces Chicken Broth

2 Teaspoons Chicken Bouillon

4 Ounces Egg Noodles

2 Cups Cooked Chicken

Parsley

Directions for Preparation of Chicken Noodle soup:

• Melt butter in large pot.
• Sauté the celery, carrot and onion for 2 minutes.
• Add potato, thyme, poultry seasoning, chicken broth and bouillon. Bring to a boil.
• Add noodles and chicken and cook on low for 20 minutes.
• Sprinkle with parsley.

The post Chicken Noodle Soup appeared first on Optical Network.

Ingredients:

Serves 4-6

2 Chicken breast fillets

1 x 15ml spoon vegetable oil

Bunch Coriander

1 medium red onion

100 g French beans

4 x 15 ml spoons Balti curry paste

100 ml water

4 tomatoes

500 g cooked basmati rice

2 hard boiled eggs

Directions for Preparation of Speedy Chicken Biryani:

• Peel and chop the onion finely.
• Wash the French beans, tomatoes and coriander.
• Using the scissors chop up the coriander in a mug.
• Chop off the ends of the beans and cut in half.
• Cut the tomatoes into quarters.
• Cut the chicken into 1cm diced pieces and place in a bowl.
• Put the oil in the saucepan and heat.
• Add the chicken, curry paste and half of the coriander.
• Stir and cook for 5 minutes. The chicken will change color from pink to white.
• Add the onion and green beans and cook for 3 minutes.
• Then add the water and tomatoes and cook for 3 minutes.
• Add the cooked rice. Mix well, cover and simmer for 2 minutes.
• Peel the hard boiled eggs and cut into quarters.
• Spoon the biryani into a large serving dish and garnish with the hard boiled eggs and sprinkle with coriander.

The post Speedy Chicken Biryani Cooking recipe appeared first on Optical Network.