2 c chicken stock
100g chicken, minced
1 tbsp cornflour
1 egg white
1 slice ham, chopped
1 tbsp chopped spring onion
1 tsp light soya sauce
1 cup cream corn
Ground pepper
Method:
- Bring chicken stock to boil, add minced chicken meat and cream corn.
- Blend cornflour with one tablespoon water to make a paste. Add gradually to simmering soup, stirring all the time.
- Beat egg white and pour over boiling soup, stir with chopsticks, to form egg threads. Season with light soya sauce to taste. Serve hot, garnish with a little chopped spring onion and ham. Flavour with a dash of ground pepper.
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