Monday, May 16, 2016



- 2,50 L Chicken stock
- 2 tin sweet Corn, cream style
 -2 Eggs beaten lightly
-1/2  Chicken with bone washed and drained
-4 tbsp Spring onions finely chopped
 -  6 tbsps Cornflour (corn starch)
 - 1 tsp Ginger finely minced
- 8 tbsp Spring onion greens finely chopped
 - 1 tsp Light soy sauce
1 1/2 tbsp Sugar
- 2 tsp Sesame oil
White pepper powder ,as required
8 tbsps Spring onion greens (finely chopped) for garnish
Salt to taste


Heat oil and  add spring onion whites and ginger and saute for a mt.
Add the shredded chicken and saute for a mt.
 Add cream style sweet corn and chicken stock  and bring to a boil and  reduce flame and cook on low flame for a mt.
Add sugar and adjust salt to the simmering soup and cook further for 5 mts.
Mix the cornflour in 8 tbsps of water and keep aside.
Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.
 Add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
Garnish with spring onion greens and serve hot. You can season with white pepper powder.

No comments:

Post a Comment