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Ingredients

• 100 gm Chicken breast
• 1 ltr Chicken stock
• 2 Dried red chilies
• 5 Garlic cloves
• 3 tblsp Water
• Salt
• 1 Avocado
• Coriander leaves to garnish

Method

Slice the chicken into julienne strips. Bring the chicken stock to a boil and cook the chicken for 5 minutes. Pound the chilies, garlic and water in a mortar and strain into the stock. Stir and simmer for a few minutes. Add salt to taste.

Peel the avocado and slice into strips. Separate the slices and put into the stock. They will initially sink. When they float to the surfaced, garnish with the coriander and serve.