Step 1

Heat oil in a large pot or pressure cooker on medium flame, then add chopped ginger and garlic and sauté for 10 seconds.

Step 2

Add the chopped onions and sauté for a minute or until translucent.

Step 3

Toss in the chicken and fry for a minute or until it is no longer pink.

Step 4

Add carrots and beans, salt, pepper along with soya sauce or vinegar if using. mix every thing well.

Step 5

Now add water and bring it to a boil. Then reduce the heat and simmer for 10-15 minutes. (If using pressure cooker cook on medium-low for 10 to 15 minutes).

Step 6

If using chicken with bones then simply take out the chicken from the soup and shred it. Discard the bones and add the shredded chicken back into the soup.

Step 7

Garnish with some spring onion greens and serve it hot.