Sunday, January 16, 2011

YUMMY CHICKEN CORN SOUP

CHICKEN CORN SOUP

 

INGREDIENTS

  • CHICKEN BONELESS
1/2 kg
  • CHICKEN BONES
1/2 kg
  • SWEET CORN
1/2 tin
  • HOT CHILI SAUCE
1 cup
  • SOYA SAUCE
1 cup
  • WHITE VINEGAR
1 cup
  • GREEN CHILIES
5-6
  • EGGS
3-4
  • GARLIC CLOVES
4-5
  • CHINESE SALT
1/2 tsp
  • CORN FLOUR
3-4 tbsp
  • CRUSHED BLACK PEPPER
as required
  • SALT
to taste

DIRECTIONS

Add 1/2 kg chicken bones, 4-5 garlic cloves and water as required in a pan and make stalk, after strain. In prepared stalk, add 1/2 cup tin corns, 1/2 kg boneless chicken chopped and cook it for 10- 15 minutes. Then add as required crushed black pepper, salt, 1/2 tsp Chinese salt with whipped eggs slightly and stir the spoon continuously. When all eggs are added and soup surface starts bubbling, then add 3-4 tbsp of corn flour mixture of water slightly and stir frequently with spoon. As soon soup gets thickened dish it out and garnished it with remaining chicken. Serve soup with 1 cup each of soya sauce, chili  sauce, white vinegar, and 5-6 green chilies.  

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