First up Wash & Clean the Chicken & Pressure cook it with 2-3 Whistles & if using the minced chicken- Simply need be cooked directly in the Soup- Set aside

Heat up a frying pan over the medium-high flame Add in the oil & then, the pounded 3G mixture (Ginger, Garlic & Green Chillies), sauté until the raw smell goes off

Add in the chicken at this point- If the chicken has been pressure cooked, use its shreds & discard the bones (if any).continue sautéing for about a couple of minutes time

Time to add in the chicken stock/water & mix everything well together until nicely combined Add in the salt (go easy with it since we need to use soy sauce that has salt content in it, too)

Add in the soy sauce (any), some freshly cracked black peppers & give it all a really good mix & allow it to cook for another 2-3 mins time, add in the Cornflour slurry at this point while stirring continuously to avoid any lumps in it, reduce the flame to low-medium now

Allow it to cook for another 2-3 mins time & In the meanwhile, whisk 2 eggs/whites together until nicely frothy & mix well into the soup, through a strainer when it’s still boiling- Quickly, mix everything well together until nicely combined & all are well incorporated

Turn off the flame and garnish it with freshly chopped coriander leaves & some more black peppers & a few sprinkles of lemon grass (if readily available)- Optional though it is.

Without any further ado: Serve it absolutely piping hot before having your choicest main course. Serves literally well as a very good, nutritious & filling appetiser on a chilli/wintry evening- in the Supper