Preparation / Directions:
Method for Chicken Balls-- Mix minced chicken with all the above ingredients except stock and shape into walnut sized balls. Bring stock to boil and drop balls into it. Continue boiling for 10 minutes. Remove balls and keep aside. Save any leftover stock for soup.
Method for Soup-- Boil stock, put vegetables and chicken balls, salt, pepper and China salt. Bring to boil and remove from fire. Vegetables should be half cooked and crunchy. Mix egg whites with 2 tbsp of water and mix into hot soup. Serve immediately sprinkled with Amul Cheese.
Chicken Stock-- Makes 6 cups 1 small chicken (about 700-800 gm.) 1 large onion - skinned and quartered 1 large carrot - peeled and cut in 3 cm. pieces 2 sticks celery - chopped 1 bouquet garni (20 pepper corns, 3 cm. piece cinnamon, 8 cloves, 2 black cardamoms tied loosely in muslin cloth) 2 bay leaves 1/2 tsp. salt 10 cups water
Scald the feet of the chicken in boiling water for 10 minutes. Drain and place all the ingredients in pressure cooker and cover with salted water. Bring to pressure, reduce the heat and cook for 15 minutes. Cool and lift out the chicken. Remove carcass, wings and neck and put these back into pressure cooker. Lift off the meat from the bones and add these also.
Place pressure cooker back on fire and bring to pressure. Reduce heat and cook for 20 minutes. Cool and strain through muslin. Remove any fat from the surface by drawing absorbent paper over it. Note: Makes a complete meal by itself. Ideal for weight watchers and those cold winter evenings. For those with hearty appetites add one tablespoon boiled rice to each serving.