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 through a 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