Chicken and Sweet corn Soup

This recipe is great on a cold winter day.

To prepare:

  • Place chicken in a bowl and sprinkle over the salt
  • Lightly beat the egg whites till foamy then fold egg whites into the strips
  • Cover and set aside in refrigerator for 1 hour
  • Bring chicken stock to a boil and add creamed corn
  • Add cornflour in a bit of water to form paste
  • Add cornflour paste to soup, stir constantly till mixture thickens
  • Reduce heat and add chicken to stock, stir
  • Heat soup over high heat for 5 mins or till chicken is cooked
  • Season with soy sauce and sprinkle spring onions on top




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