Saturday, 3 December 2011

Chicken Corn Soup

Chicken Broth 4 Cups

• Chinese Salt 1 Tsp

• Corn Flour 4 Tbsp

• Salt as taste

• Egg whites 2

• Corn Paste 4 Tbsp 


Take bony part from 1 chick, mix  water and one onion to that and let it cook.

• When it gets thoroughly cooked, remove meat from bones and shred.

• Add bones again to the broth and cook again. Remove from heat when 5 cups broth is left.

• Take one can of corn and make a paste in grinder. You can also use fresh corn.
• Mix 4 Tablespoons of corn flour in half cup water.

• Beat the egg whites well and place aside.

• Strain the broth and put in to a pan. When it starts boiling, add the shredded chicken and also add corn paste.

• When it is boiling well, add corn flour mixture.

• When it is thick enough, add egg whites and mix thoroughly.

• Serve with chilly sauce, vinegar and soy sauce.

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