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Chicken Corn Soup
  • 1ltr chicken stock
  • 1/4 cup corn flour
  • 1/2 cup cream of corn
  • 1/2 cup shredded chicken
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • Salt and pepper to taste
  • 1tsp Chinese Salt
  • 1 egg white, beaten

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  • Bring the stock to boil.
  • Stirring constantly, add shredded chicken and cream of corn.
  • Cook for few minutes.
  • Add salt, pepper, Chinese salt 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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