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SWEET CORN CHICKEN SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Pour stock into a pan. Mix in the sweet corn and allow to cook on high heat for 5-7 minutes.
- Add sugar, aji-no-moto, salt and pepper. Mix cornflour in ½ cup water, add to the soup stirring all the time until thickened.
- Add the beaten eggs & stir so that threads are formed.
- Add the shredded arid cooked chicken pieces. Keep little aside to sprinkle on the top of the soup when poured into bowls.
- Serve hot along with soya sauce, green chillies in vinegar and chili sauce.
INGREDIENTS
- 1 litres chicken stock
- 1 tin sweet corn (cream style)
- 200 grams shredded cooked chicken
- 3 tablespoon cornflour,
- 2 eggs beaten lightly
- Salt and pepper to taste
- 1 teaspoon sugar
- 1 teaspoon aji-no-moto