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Wednesday 23 January 2013

Chicken and Sweet Corn Soup

with 3 comments

Serves 2
Ingredients:
  • 100grams chicken breast fillets
  • 1 cup Sweet Corn Kernels
  • 2 tablespoons of finely chopped carrot
  • 1/6 teaspoon of nutmeg powder
  • 2 tablespoon of Cornflour(gluten free)
  • 1 Egg white
  • Salt to taste
  • A dash of grated ginger and garlic
  • 1 tablespoon of chopped spring onions
  • Black Pepper, Soy sauce and Vinegar to serve 
  • 600 ml water or chicken stock
Method:
  • Cut chicken fillets in half lengthways and finely slice crossways.
  • In a large pot bring to boil chicken fillets, sweet corn kernels, salt and carrot. Boil for 15minutes in medium flame.
  • Mix well cornflour with 4 tablespoons of above chicken water and pour into the soup mixing thoroughly. Make sure no lumps are formed.
  • Add a dash of grated ginger and garlic and nutmeg powder, mix well.
  • Now slowly drizzle egg whites into the pot, stir immediately. Boil for 5minutes in high flame.
  • Garnish with spring onions, drizzle soy sauce, vinegar and a dash of pepper and serve hot.

3 comments:

  1. Amanda said...

    Yum - unique recipe. I'm excited to try it.

  2. Manjusfoodbites said...

    Looking very tempting chicken and corn soup,love it.first time here happy to follow u.

  3. Anonymous said...

    thanks for sharing

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