CHICKEN AND SWEET CORN SOUPS

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INGREDIANTS
· Baby corn thinly sliced 100 g
· Chicken stock 4 cups
· Creamed sweet corn 1 can
· Bone less chicken cooked 150g
· Egg beaten 1
· Spring onion finally sliced 2
METHOD
Cook the baby corn in boiling stock for 5 minutes, add the can of creamed corn and the diced chicken, then simmer for 5 minutes. Add the beaten egg through a sieve, stirring the soup continuously so the egg forms little threads. Reduce heat very low and stirring for 2 minutes. Pour soup in a bowl, serve garnished with green

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