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Recipes in English
>>
Soup Recipes
>> Chicken Corn Soup |
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Chicken 1 1/2 kg
whole, boil, remove meat when tender, discard carcass |
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Chicken stock 3
glasses, keep 1 cup aside |
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Cream of corn 1
small tin |
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White pepper 1
tsp, powdered |
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Corn flour 3 tbsp |
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Sugar 1 tsp |
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Eggs 2 beaten |
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White flour/
chicken stock cube mix 1 tbsp |
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Sesame seed oil
few drops |
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Oil 2 tbsp |
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In
a large pan bring the chicken stock and cream of corn to
boil. When it comes to a rolling boil, add white flour/
chicken stock cube mix, sugar, white pepper and chicken
pieces, stir to mix and pour in the oil. Just before serving
dissolve the corn flour in the cup of stock set aside, and
add to the soup while stirring. Cook till the soup thickens.
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Remove pan from heat. After 2 minutes add the beaten eggs
while stirring, put the pan back on heat till egg forms into
pieces. Sprinkle sesame seed oil, serve hot with Soya sauce,
vinegar and hot sauce.
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Serves: 8
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