INGREDENTS
8-10 cups chicken stock
1 lb chicken breast fillet boneless
1 canned corn kernels
1 tablespoon cornflour (cornstarch)or as required
1/2 cup vinegar
2 tablespoons light soy sauce
2 eggs beaten
2 tbsp green pepper finely sliced 2 2 2 tbsp carrot finely grind
2 green cabbage finely grind
Method
Bring the stock to the boil in a large saucepan .
Add chicken breast fillet to the stock, boiled it for few minutes then turn off the stove and cover the pain with a lid for 15 minutes.
Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Add corn , vinegar and veggies to stock and bring to the boil over a medium heat.
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
Add shredded chicken to soup.
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
Serve topped with the some drop of soy sauce & hot sauce
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