- Chicken stock – 8 cups
- Ginger flaks – 1 tbsp
- Mushrooms – ¼ cup
- Green chillies – 3
- Carrots – 2 tbsp sliced
- Green coriander – 2 tbsp
- Lemon juice – ¼ cup
- Salt – to taste or 1 tsp
- White pepper – ½ tsp
- Rice – ½ cup (take boil rice and deep fry in oil or bake in oven till crispy)
- Oil – 1 tbsp
- First take 1 kg of chicken bones and put in a pan with 16 cups of water, I inch of ginger piece, 1 carrot, and 1 spring onion (with green part) and boil until 8 cups are left.
- Now drain stock and discard vegetables.
- Then take a pan, put oil and ginger flakes, fry for 2 seconds, then add chicken stock, salt, white pepper, carrots, mushrooms, lemon juice, green chillies and cook until evaporates. Then add fresh coriander and serve with rice, vinegar, and Soya sauce, green chillies in vinegar, salt and pepper.
If you like to add chicken or prawns, then put after ginger fry, and then add stock.