Heat oil in a pan, add salt and sliced ginger, then add sliced mushroom, tomato and sweet corn. Saute for 2 mins then add small chicken pieces and saute and then add 3 cups water and pepper and cover the lid and let cook for 10 -15 mins.
Fermented chhoy: apply salt to a bunch of sarson saag and let it sun dry for 2 days... then once its moisture is evaporated put it in a jar n let it ferment for 10 -12 days... before putting this in the soup.... just take out few leaves and wash it properly and then finely chop and put it in the pan of soup... bring to boil.
Garnish with some chopped chives and serve hot.
