Chicken And Corn Soup
|Chicken stock||6 Cup (96 tbs)|
|Grated ginger||1⁄2 Teaspoon|
|Canned creamed corn||470 Gram|
|Shallots||2 , chopped|
|Corn flour||2 Tablespoon|
Place chicken on a plate, cover and cook for 5-7 minutes on HIGH, Shred and put to one side.
Combine stock, ginger, com and shallots in a large casserole dish.
Cook for 10-15 minutes on HIGH.
Mix cornflour and water to a smooth paste, add to soup and cook 5-6 minutes on HIGH until soup boils and thickens, 4.
Add chicken, season to taste and serve immediately.