Step 1

Add chicken, potatoes, mixed vegetables, and 3 cup water to a cooker or pot.

Step 2

Tear the bay leaf to pieces and break the cinnamon. Add them along with pepper corn.

Step 3

Pressure cook for 3 whistles or boil until the chicken is tender & falls off the bone.

Step 4

Set the chicken aside. Shred the meat and discard the bones.

Step 5

Heat a deep pan with oil, sauté ginger and garlic for a minute.

Step 6

Add carrots and sweet corn fry for a min.

Step 7

Strain the chicken stock to the pan and boil for a while until the corn and carrots are tender.

Step 8

Add salt and the shredded chicken. Turn off.

Step 9

Cool down the chicken soup a bit then squeeze in the lemon juice and add more pepper powder.

Step 10

Serve chicken soup warm. You can also add some boiled noodles to this.