Ingredients:
- 200g chicken breast fillet (finely sliced)
- 1 tsp salt
- 2 egg whites
- 3 cups chicken stock
- 1 cup creamed corn
- 1 tbsp cornflour
- 2 tsp soy sauce
- 2 spring onions (diagonally sliced)
Steps:
- 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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