Simple Chicken Corn Soup Delicious very healthy Chinese style soup a starter before any food.
- 4 cups chicken stock
- Boiled Shredded chicken
- 1 (14 to 15oz) can cream style corn
- 2 large eggs whites, beaten
- 2 to 4 teaspoons cornstarch
- salt and pepper to taste
Chicken Stock :
Heat a 4 quart pan with little oil ( 2 teaspoon)
Then add ginger garlic paste(1/2 Tablespoon)
Add chicken (1/4 lb).Add salt.Saute it for few minutes.
Then add 5 cups of water to it.
Close it and simmer it until the quantity of water becomes half and the chicken is cooked well.
Seperate stock and chicken.
Bring chicken broth and cream style corn to a boil in a 3 to 4 quart pot.
Lower to a gentle simmer and stir while you pour in egg a little bit at a time. When all the egg is in, continue at a gentle simmer for a few minutes.
Then add the boiled shredded chicken
In a small bowl, mix cornstarch with equal amount of water until dissolved.Stir the soup as you pour the cornstarch in a steady stream. Continue to stir and simmer for a few minutes.
Season it with salt and pepper powder as required and turn off the stove.
Enjoy it hot.