September 10, 2012

SWEET CORN CHICKEN SOUP

SWEET CORN CHICKEN SOUP

SWEET CORN CHICKEN SOUP
SWEET CORN CHICKEN SOUP

INGREDIENTS :
1 tin sweet corn-cream style*
4 cups chicken stock

2 tbsp cornflour
1 1/2 tsp salt
1/4 tsp ajino moto (optional)
1 egg, slightly beaten
1/2 cup cooked diced chicken

METHOD:
Dissolve the cornflour in 1/2 cup water and keep aside. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes. Add the salt and the shredded chicken and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajino moto and serve hot.

*Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.

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