Schezwan Soup

Amazing Schezwan Soup to warm up your evenings. #HappyCookingToYou #FoodFusion

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  • Chicken mix boti ½ kg
  • Gajar (Carrot) 1 medium
  • Pyaz (Onion) 1 medium
  • Adrak (Ginger) 1 inch piece
  • Lehsan (Garlic) cloves 2-3
  • Hara dhania (Fresh coriander) handful
  • Pani (Water) 1 & ½ litre
  • Til ka tel (Sesame oil) ½ tbs
  • Lehsan (Garlic) chopped 1 tbs
  • Adrak (Ginger) chopped ½ tbs
  • Mushrooms (white) ½ Cup
  • Hara pyaz (Spring onion) chopped ½ Cup
  • Gajar (Carrot) chopped ½ Cup
  • Soy sauce 3 tbs
  • Hot sauce 3 tbs
  • Sirka (Vinegar) 2 tbs
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Cheeni (Sugar) 1 tsp
  • Tomato ketchup 1 tbs
  • Bund gobhi (Cabbage) chopped ½ Cup
  • Anday (Eggs) 2
  • Corn flour 4-5 tbs
  • Pani (Water) ½ Cup or as required
  • Hari mirch (Green chilli)
  • Hara dhania (Fresh coriander)


Prepare Chicken stock (Yakhni):

In pot,add chicken,carrot,onion,ginger,garlic,fresh coriander,water and bring it to boil,cover and cook on low flame for 1 hour then take out chicken pieces,shred it & set aside for later use.Chicken stock is ready!

Can be stored in freezer for up to 1 month.

In pot,add sesame oil,garlic,ginger and mix well.

Add mushrooms,spring onion,mix well and cook for a minute.

Add prepared chicken stock,carrot,shredded chicken,soy sauce,hot sauce,vinegar,black pepper powder, salt,sugar,tomato ketchup,cabbage,mix well and bring it to boil,cover and cook on low flame for 5-8 minutes.

In bowl,add eggs and whisk well.

Add it in pot and mix.

In water,add corn flour and whisk well.

Now add dissolve corn flour,mix well and cook until desired consistency (2-3 minutes).

Garnish with green chilli,fresh coriander & serve hot!

Recipe By: Seema Hanif

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