Heat chicken stock and water.
Add chicken, onion and carrot to it.
Cover with lid and cook for 10 to 15 minutes.
Take the vegetable out and discard.
Add salt, white pepper, black pepper and sweet corn to soup stock.
Gradually add in corn flour mixture while stirring slowly in one direction.
Let the soup gently simmer until it thickens.
Turn off the flame and add in beaten egg while stirring to form threads.
Add in spring onion and serve.
Tip: Always make the soup on low flame. In this way, the soup will not only foam less but also taste better.
Pleasebe judicious and courteous in selecting your words.
Alhamdulillah it turned out delicious and the entire family loved thanks for sharing and i cooked it on a very slow flame.
AOA. IT IS VERY GOOG AND VERY TASTY .
It is very testy and I like it very much.
Mr Aslam, Let me clear boil chicken is not used in this recipe. Chicken will cook when we add it in chicken stock and water.
when we are already boiling chicken then why we need chicken stock.Please give me some good reason.
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