Oriental Seafood Bouquet And Chicken & Egg Soup by Chef Zakir

Ingredients for Oriental Seafood Bouquet:

• Prawns 300 gm
• Fish (cubes) 1/2 kg
• Baby corns 1 tin
• Spring onion 4-5
• Red capsicum 1
• Green capsicum 2
• Soya sauce 2 tbsp
• Salt to taste
• Black pepper powder 1/2 tsp
• White pepper powder 1/4 tsp
• Chinese salt 1/2 tsp
• Ginger paste 1 tbsp
• Corn flour 4 tbsp
• Oil for fry
• Crushed red pepper 1 tbsp
• Lemon juice 2 tbsp
• Honey 1/4 tbsp
• Worcester sauce 1 tbsp
• Chili garlic sauce 1 tbsp

Ingredients for Chicken & Egg Soup:

• Chicken breast 1
• Chicken stock 1 to 1-1/2 glass
• Salt to taste
• White vinegar 1 tbsp
• Eggs 2
• Leak slice 1                         
• Broccoli 1 small
• Black pepper powder 1/4 tsp
• Button mushroom sliced 1/2 cup
• Carrot 1
• Oil 2 tbsp

Method:

1. Firstly, heat oil in karahi pan, add julian chicken, leek steak, slice mushroom, slice carrot and broccoli and fry it for 2 to 3 minutes.
2. Then add chicken stock, salt and chopped black pepper and cook it on low flame.
3. After 8 to 10 minutes add vinegar.
4. Now break eggs in separate bowl, keeping in mind, do not break egg yolk.
5. Now add one by one into soup, cook it by covering it, so that egg comes on top.
6. Now dish out carefully and serve.