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Chicken Sweet Corn Soup
(Cornflour) |
Ingredients:
- 1 tin sweet corn-cream style*
- 4 cups chicken stock
- 2 tbsp Tops cornflour
- 1 1/2 tsp salt
- 1/4 tsp ajinomoto (optional)
- 1 egg, slightly beaten
- 1/2 cup cooked diced chicken
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Method:
Dissolve the Tops 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 ajinomoto 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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