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Cooked sweet corn
(cream style)
1 cup
Chicken stock 4 cups
Ajinomoto A pinch
White pepper 1 tsp.
Sugar 1½ tsp.
Ginger paste(optional) 1 tsp.
Shredded chicken (cooked) 1/3 cup
Cornflour mixed with
water
4¼ tbsp. + 1cup
Eggs 2 nos.
Salt To taste
For the garnish
Shredded chicken (cooked) 2 tbsp.
Finely chopped spring onion
Method:
Combine the sweet corn, stock, ajinomoto, pepper, sugar, salt and ginger paste. Bring to a boil. Simmer uncovered for 3 minutes. Add the chicken and mix well. Add the cornflour mixed with water and stir continuously, so that the soup becomes thick. Remove from heat. Beat the eggs lightly and pour into the soup slowly in the thin stream,stirring continuously with a fork. Sprinkle shredded chicken and spring onion for an attractive garnish. Serve hot.
