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Flesh of one small chicken
Sweet corn - 1 tin
Large onion - 1 (finely chopped)
Cornflour - 1 tbsp (heaped)
Butter - 1 tbsp (heaped)
Egg - 1 (slightly beaten)
MSG - 1/4 tsp
Salt and pepper to taste


  • Boil chicken and onion in a pressure cooker in 2 liters of water till chicken is very tender.
  • Strain out stock and keep aside. Shred the chicken and remove the bones.
  • Add sweet corn to the chicken stock and cook on low heat for 10 minutes.
  • Mix corn flour i little water and add to the soup stirring briskly.
  • Add seasoning and butter. Add beaten eggs and stir gently.
  • Add half of the shredded chicken.
  • Serve in deep bowls, topped with the remaining chicken.
  • Season with soya sauce ad finely minced green chillies soaked in vinegar.
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