Ingredients
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| Chi9cken |
1+1/2 kgwhole,boil,emove meat when tender,discard carcass |
| Chicken stock |
3 glasses,keep 1 cup aside |
| Cream of corn |
1 tbsp,powdered |
| White pepper |
1 small tin |
| Cornflour |
3 tbsp |
| Sugar |
1 tbsp |
| Eggs |
2 beaten |
| Whiteflour/Chicken stock cube mix |
1 tbsp |
| Sesame seed oil |
few drops |
| Salt |
to taste |
| Oil |
2 tbsp |
| Method |
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| In a large pan bring thew chicken stock and cream of
corn to boil.When it comes to a rolling boil,add white flour/chicken
stock mix,sugar ,white pepper and chicken pieces,stir to mix and pour in
the oil.Just before serving dissolve the corn flour in the cup of stock
set asde,and add to the soup while stirring.Cook till the soup
thickens.Remove pan from heat.After 2 minutes add the beaten eggs while
stirring,put the pan nack on heat till egg forms into spices.Sprinkle
sesame seed oil,serve hot with soya sauce,vinegar and hot sauce. |
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| Tip |
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| Use a wood spoon in soups thinkened with
cornflour.Steel spoons will cause the soup to become thin,or prevent the
soup from thickening. |
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