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CHICKEN CORN SOUP
Ingredients
1: chicken pieces 1 breast & 1 leg, 1 thigh
2: water 6 glass
3: cream of corn 1 can
4: eggs 2
5: black pepper powder 1 tsp
6: salt 1&1/2 tsp
7: Chinese salt 1&1/2 tsp
8: corn flour 5 to 6 tbs
9: oil 4 tbs. (optional for easy-to-reheat soup, for commercial purposes only).
10: salt 1 tsp
Instructions
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CHICKEN CORN SOUP
1: in a pan add the chicken, water, and 1 tsp salt wait for a boil on high flame, then cook for 15 to 20 minutes bringing the flame to medium.
2: remove the chicken shred it and discard the bones.3: now place the stock on the stove again and on the flame (add 8 glasses of water because while cooking thechicken the water reduces).4: add the chicken, and cream of corn mix well, and wait for a boil on high flame.5: mix the corn flour and water to make a paste make sure there are no lumps.6: now add the salt, Chinese salt, and black pepper mix and add the corn flour mixture and keep stirring on high flame.7: scramble the eggs and add to the soup slowly and keep stirring on medium flame.8: heat the oil and add to the soup and mix. (for easy-to-reheat soup, for commercial purposes only)9: serve hot.
