Chicken Sweet Corn Soup

Ingredients

• • Chicken stock - 4 cups
• • Shredded chickens - ¼ cup
• • Cream style sweet corns - 1 cup
• • Cornflours - 2 tablespoons
• • Egg (beaten) - 1
• • Ajinomoto - ½ teaspoon (optional)
• • Salt - as required
• • Pepper - as required
• • Green chilly in vinegar (to serve with the soup) - a little
• • Soya sauce - as required

Method

• 1. Mix sweet corn and chicken stock in a pan.
• 2. Boil. Reduce flame. Season with salt and pepper. Add ajinomoto.
• 3. Mix cornflour with ½ cup of cold water.
• 4. Add to the soup, stirring all the time until thickened.
• 5. Cook on low heat for 2-3 minutes, till the raw smell of the cornflour disappears.
• 6. Beat the egg in a bowl and add 1-2 Tablespoon of cold water to it.
• 7. Keeping the soup on fire, gradually add the beaten egg to the soup with one hand and keep stirring the soup with a fork in the other hand, so that threads are formed.
• 8. Add the shredded chicken. Cook for a minute. Remove from fire.
• 9. To prepare green chillies in vinegar, mix all ingredients and heat on fire till it is just about to boil.
• 10. Remove from fire and pour into a small bowl.
• 11. Serve hot soup with soya sauce and green chillies in vinegar.