Thursday, July 22, 2010

Chicken Corn Soup

Click HERE for a Printable Recipe.

Knorr Chicken Cubes or Chicken stock
Chicken Shredded 1/2 to 1 cup
Cream style Corn 1 can
Salt as desired
Ajinomoto 1 tsp (more or less as needed)
White pepper or black 1 tsp (more or less as needed)
Sugar 1/2 tbsp (more or less as needed)
Soy Sauce 1/2 tbsp (more or less as needed)
Hot sauce/ Chilli sauce 1/2 tbsp (more or less as needed)
Vinegar 1/2 tbsp
Cornstarch 1/4 cup (more or less for desired thickness)
Beaten Eggs 2

Make stock with chicken cubes and water or use homemade chicken stock.


Add salt, ajino, whire pepper, soy,chilli. vinegar and sugar along with cream style corn. Blend it all well and let it cook until it comes to a boil.


Mix the cornstarch in a bown with cold water until it becomes an even paste. Pour it in the soup and mix well. Cook for a few minutes until it thickens. Add more if desired to bring it to the right consistency.


Whisk the eggs in a bowl.


Pour rhe eggs into the soup while still on stove and mix the soup while pouring the eggs.
Let it cook for another 10 minutes and serve hot.



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