Sunday, 15 December 2013


1 cup Chicken (skinned, cooked and diced)
1 can Corn
1 tbsp. Corn Starch
3 cups of Chicken Broth
2 tbsp. Cold Water
Vinegar 1 tab sp
Soya sauce 1 tab sp
Salt to taste
black peper 1/2 Tea sp


1. Combine chicken broth, corn, and chicken in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally.

2. Blend cornstarch with cold water and add to soup.

3. Continue cooking, uncovred, for 3 minutes.

4. Add salt and black pepper and stir into soup.

5. Reduce heat to a simmer and cook until foamy.

6. Ladle soup into individual bowls and serve with vinegar and soya sauce.

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