CHICKEN SWEET CORN SOUP
Ingredients
Instructions
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Dissolve the corn flour in 1/2 cup water and keep aside.
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Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil.
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Add the corn flour slurry, add salt sugar and adjust the seasoning and let simmer for about 10 minutes.
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Add the salt and the shredded chicken and keep on simmer.
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Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Serve hot.