Chicken Stock – 5 cups
Shredded Chicken – 1 cup
Salt – To taste
Pepper – 1 tbsp
Garlic Paste – ½ tbsp
Sugar – 1 tbsp
Corns – ½ cup
Egg – 2
Soya Sauce – 2 tbsp
Vinegar – 2 tbsp
Corn flour – 3 tbsp
Oil – 2 tbsp
Take a wok and boil chicken with 10 cups of water until chicken is tender.
In another container, heat oil and include garlic paste in it. Cook it for a minute.
Then add the boiled chicken in the garlic paste and let it cook till the water dries out from the chicken.
Add the chicken stock in the dried off chicken along with half a cup of corns.
Dissolve 3 table spoons of corn flour in water and make a paste out of it.
Pour corn flour paste in the pot containing chicken and the stock. Mix continuously until corn flour paste dissolves.
Add salt, pepper, sugar and beaten eggs in the mixture. Mix all the ingredients well.
Add vinegar and soya sauce to give an acerbic flavor.
Your tasty chicken corn soup is ready.