Ingredients
1 tin sweet corn soup (cream style) 4 cups of water
2 tbsp (25gms) corn flour
½ an egg beaten
200 g boneless chicken
1 tsp white pepper powder
1 tsp ajinomoto (optional)
Procedure
Wash the chicken and dice it into small cubes. Pour the contents of the sweet corn tin into a 20cm Tall unit along with the diced chicken and approximately 3 cups of water. Cover the unit and place on medium heat till the Thermo indicator reaches the green mark. Now add the salt and cook on lowest heat for approximately 5-7 minutes till the diced chicken is cooked.
In the meanwhile, mix the corn flour, pepper and a¡inomoto in ¾ cup of water. Add the corn flour- water mixture to the soup. Increase the gas to medium heat and let the soup thicken, stirring it once or twice. Finally, pour the beaten egg througha sieve onto the simmering soup, stirring simultaneously. Adjust the seasonings and remove from the fire. Serve this soup piping hot along with the following accompaniments:
Chopped green chillies soaked in vinegar, soyabean sauce and green chilli sauce.
Servings
5 (1 cup per serving)
Nutrients
Approx. calories per serving: 117 kcal
