This soup is one of the simplest to prepare. Creamed corn is added to hot stock, enhanced with soya and vinegar, studded with chicken and thickened with egg ribbons.
Water | 2 Liter | |
Chicken bullion cubes | 2 (21 gms) | |
Corn cream can | 398 Milliliter (1 can of 14 fl oz) | |
Light soy sauce | 2 Teaspoon | |
Vinegar | 1 Teaspoon | |
Shredded chicken | 1/2 Cup (8 tbs) | |
Egg | 1 , beaten | |
Spring onion leaves | 1/4 Cup (4 tbs) | |
Fresh cracked pepper | To Taste |
MAKING:
1. Boil the water and dissolve the stock cubes or use homemade or store-bought stock.
2. Add the can of creamed corn and mix.
3. Add the soya sauce & vinegar.
4. Add the shredded chicken.
5. When the soup is boiling, beat the egg and drip it into the soup stirring with a fork to create egg ribbons.
6. Add the spring onion leaves and pepper to taste.
SERVING:
7. Serve and enjoy!