• Bone less chicken 100 grams (cut into small pieces)
• Spring onions with stalk 4
• Garlic 4 cloves
• Parsley or young Coriander leaves (with stalks) 2-3
• Ground Pepper
• Butter 2 tablespoons
• Salt to taste

First of all, boil the bone less chicken pieces with 2 cloves of garlic and two spring onions in a pressure cooker.

Strain the chicken stock and keep it aside for using later.
Shred the boiled chicken with your fingers. It will come of easily.

Chop the remaining bulbs of the spring onions and garlic cloves. Chop the stalks of the spring onions separately.

Melt the butter in a deep pan. Add the chopped onion bulbs first.

When they start melting and acquire an auburn color, add the chopped garlic and stalks.

Stir fry it for about 3 minutes.

Now add the shredded chicken and stir fry for a minute.

Pour the chicken stock into the pan and mix well.

Add about 2 cups of water to this and simmer it for 15 minutes.

Just before you remove the soup from the flame sprinkle ground pepper on it.

You can garnish it with parsley stalks and leaves

by Pak101.com (few years ago!) / 1057 views