Sunday, August 16, 2009

Chiken Corn SOup


1litre chicken stock
1/4 cup corn flour
1\2 cup cream of corn
1\2 cup minced chicken
1\4 cup soy sauce
1\4 cup vinegar
salt and pepper to taste
1 tsp. Ajinomoto (Mono sodium glutamate)
1 egg white, beaten


Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few more minutes.
Dissolve corn flour in enough water to make thick paste. Stirring constantly, add corn flour paste into the soup. Cook for 3-5 minutes.This will thicken the soup.
Add egg white slowly, stirring all the time, until the egg white is cooked through.
Transfer to a serving bowl and serve with soy sauce, vinegar and hot sauce.

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