CHICKEN CORN SOUP
Ingerdients:
1: chicken pieces 1 breast & 1 leg, 1 thigh
2: water 6 glass
3: cream of corn 1 can
4: eggs 2
5: black pepper powder 1 tsp
6: salt 1&1/2 tsp
7: Chinese salt 1&1/2 tsp
8: corn flour 5 to 6 tbs
9: oil 4 tbs. (optional for easy to reheat soup, for commercial purpose only).
10: salt 1 tsp
Recipe:
1: in a pan add the chicken, water, 1 tsp salt wait for a boil on high flame, then cook for 15 to 20 minutes bring the flame to medium.
2: remove the chicken and shred it and discard the bones.
3: now place the stock on the stove again and on the flame (now add 8 glasses of water because while cooking the
chicken the water reduces).
4: add the chicken, cream of corn mix well and wait for a boil on high flame.
5: mix the corn flour and water to make a paste make sure they are no lumps.
6: now add the salt, Chinese salt, black pepper mix and add the corn flour mixture and keep stirring on high flame.
7: scramble the eggs and add to the soup slowly and keep stirring on medium flame.
8: heat the oil and add to the soup and mix. (for easy to reheat soup, for commercial purpose only)
9: serve hot.
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