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Sweet Corn Chicken Soup
By : Method
- Mix together corn and stock and keep to boil.
- Add chicken, salt, pepper and aji-no-motto.
- Add the cornflour mixture to the boiling soup, stirring continously.
- Give it 2 to3 boils.
- Beat the eggs lightly and gradually pour it on the soup, stirring all the time.
- Remove and serve immediately with chillies in vinegar and soya sauce.
Ingredients:
1 tin - sweet corn (cream style) or 2 cups fresh corn (boiled and crushed)
3 to 4 cups - chicken/ vegetable stock
� cup - boiled and shredded chicken
1 to 2 - eggs
1 tsp - salt
� tsp - aji-no-motto
� tsp - pepper powder
2 tbsp - cornflour mixed with a little stock
1 tin - sweet corn (cream style) or 2 cups fresh corn (boiled and crushed)
3 to 4 cups - chicken/ vegetable stock
� cup - boiled and shredded chicken
1 to 2 - eggs
1 tsp - salt
� tsp - aji-no-motto
� tsp - pepper powder
2 tbsp - cornflour mixed with a little stock
RECIPES BY ANITA RAHEJA
