In around 3 cup of water boil chicken with bay leaf, onion. Cook it until chicken gets almost cook or water reduce to half of its quantity. Sieved stock and shred chicken into bite size pieces. And take out bay leaf and onion out of stock. Sieving will also help to take out extra fat generated while cooking chicken.

Now in other pan add butter and add ginger garlic. Saute it till get gets golden texture. Add other vegetables. And cook it for 3-4 mins. Try not to use starchy vegetables such as potato corn. I usually recommend using mushrooms, carrots and spinach.

Once vegetable get slightly cooked add chicken pieces with stock. Add salt and black pepper powder and keep it boil for another 4-5 mins. Add water to increase quantity. With same measurement i recommend around half cup of water.

Once it get nice boil serve it. Add chilli vinegar in case require spiciness.