Tuesday, June 21, 2011

Chicken & Sweetcorn Soup

Chicken stock - 3 cups
Chicken - 1 breast fillet
Egg - 1
Sweet corn - 1/4 cup
Cornflour - 2tsp
Pepper - 1/4 to 1/2tsp
Soy sauce - 1/2 tsp
Salt to taste
Butter - 1/2 tsp

Wash the chicken breast and dice into small pieces. Heat a pan add butter to it and saute the diced chicken for few minutes and keep aside.

Heat a deep bottom pan and add the chicken stock & corn and allow it to boil. When it starts boiling nicely add the chicken pieces. Dissolve the cornstarch by adding little water and add to the soup, stirring until the mixture thickens. Reduce the heat,break the egg to it and allow it to heat through without boiling for about 1 or 2 minutes. When done season with pepper and soy sauce to taste.

Serve hot.

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