Chicken Corn Soup

Oct 15, 2009
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Ingredients:

  • Chicken Stock - 5 cups
  • Shredded Chicken - 1 cup
  • Salt  - To taste
  • Pepper - 1 tbsp
  • Garlic Paste - ½ tbsp
  • Sugar - 1 tbsp
  • Corns - ½ cup
  • Egg - 2
  • Soya Sauce - 2 tbsp
  • Vinegar - 2 tbsp
  • Corn flour - 3 tbsp
  • Oil - 2 tbsp

Method:

  1. Take a wok and boil chicken with 10 cups of water until chicken is tender.
  2. In another container, heat oil and include garlic paste in it. Cook it for a minute.
  3. Then add the boiled chicken in the garlic paste and let it cook till the water dries out from the chicken.
  4. Add the chicken stock in the dried off chicken along with half a cup of corns.
  5. Dissolve 3 table spoons of corn flour in water and make a paste out of it.
  6. Pour corn flour paste in the pot containing chicken and the stock. Mix continuously until corn flour paste dissolves.
  7. Add salt, pepper, sugar and beaten eggs in the mixture. Mix all the ingredients well.
  8. Add vinegar and soya sauce to give an acerbic flavor.
  9. Your tasty chicken corn soup is ready.

Appetizing chicken soup with corns and seasonal spices.

Comments (2)
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  • pls mention salt quantity.. I am too poor in using salt... :(

    By: mavenbrainbox on Nov 28, 2011
  • good!

    By: shak on Nov 28, 2011