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Add the chicken + water + carrots + bay leaves + salt in a pot and place it on high heat. Once the liquid comes to a boil, reduce the heat to low so that the liquid only lightly simmers till the chicken cooks, about 30 minutes. Take the chicken out on a cutting board and cut it into cubes.
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COOKING SPAGETTI or NOODLES:
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Add spaghetti or noodles directly to the stock and cook it till the required firmness. One done, take it off the stove and divide it into serving bowls. Since I used white whole wheat spagetti, I added it directly to the stock.
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If you are using other noodles and worried about the starch, cook the noodles separately with some salt. Divide the chicken stock into bowls, then add the cooked noodles.
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FLAVOR THE CHICKEN:
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Add oil in a pan. Add crushed garlic. Add sambhal, soy and pepper. Once it simmers, add the cut chicken and toss it till the chicken coats well with the sauce. Add it over the soup and noodles.
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Garnish with some cilantro or finely chopped scallions/green onions.