November 23, 2013

Sweet Corn Chicken Soup

Boneless Chicken - 200 gm
Sweet corn - 150 gm
egg white - 2
Salt and pepper to taste
Corn flour - 1 tbsp


  • Boil chicken pieces in salted water till tender and well cooked. 
  • Keep aside the chicken pieces, add sweet corn to the chicken water and cook till corn is soft and tender. Add more water so that stock must be around 6 cups.
  • Add 3/4 th of chicken pieces and cook another 3 minutes. 
  •  Mix corn flour in half cup of water without lumps. Stir in chicken soup.
  • Whisk egg whites lightly then add to the soup. Stir well with fork.
  • Switch off then flame then add salt and pepper to taste. Top up with remaining chicken pieces.
  • Serve hot with chilli sauce.

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