Ingredients
-
6
-
1
-
300
-
300
-
1
-
2
-
2
-
2
-
-
-
-
-
-
-
Directions
Easy Chinese Chicken and Corn Soup, a very quick and easy soup perfect for a Sunday night dinner One I found in the Sunday Life magazine in The Age newspaper , 500/600g of chicken thighs instead of breast, as it is a juicier piece 1x fresh red chilli or chilli flakes , Took no time to make, very simply but tasty and delicious A great family recipe
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Steps
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1
Done
|
Bring the Stock to the Boil in a Large Saucepan(depending on Your Taste or Needs You May Wish to Substitute Some of the Stock For Water). |
|
2
Done
|
Add Chicken Breast Fillet to the Stock, Turn the Heat Off and Cover the Pain With a Lid For 15 Minutes. |
|
3
Done
|
Remove Chicken Breast from the Stock and Leave to Cool For a Few Minutes Then Shred. |
|
4
Done
|
Add Corn to Stock and Bring to the Boil Over a Medium Heat. |
|
5
Done
|
Combine Soy Sauce and Cornflour Into a Paste Then Stir Into the Soup to Thicken Slightly. |
|
6
Done
|
Add Shredded Chicken to Soup. |
|
7
Done
|
Slowly Pour Beaten Eggs Into the Soup in a Steady Stream, Stirring Constantly With a Fork. |
|
8
Done
|
Serve Topped With the Sliced Spring Onions and Enjoy! |
|
9
Done
|
Nb: Cooking Time Includes the 15 Minutes For "poaching" the Chicken Breast. |
