Chicken And Corn Soup
|Water||2 Cup (32 tbs)|
|Chicken stock cube||1 Small, crumbled|
|Grated fresh ginger||1 Teaspoon|
|Onion||1 Small, sliced|
|Chicken thigh fillet||4|
|Canned creamed corn||260 Gram (2 Cans, 130 Gram Each)|
|Grated fresh ginger||1⁄2 Teaspoon (Extra Required)|
|Water||1 Tablespoon (Extra Required)|
|Ham||60 Gram, sliced|
|Green shallots||1 , chopped|
1.Combine water, stock cube, ginger, onion and parsley in medium saucepan with chicken.
Bring to boil, reduce heat, cover, simmer for about 10 minutes or until chicken is tender.
Strain stock, reserve chicken.
2.Return stock to saucepan, add corn and extra ginger, bring to boil.
Blend cornflour with extra water in small bowl, add to stock, stir constantly over heat until mixture boils and thickens.
3.Chop cooked chicken, add to corn mixture with ham and shallot.
Reheat before serving, if necessary.