Chicken Corn Soup

Description

 * Prep Time: takes longer to make broth
 * Occasion: Any
 * Effort: Average
 * Serves: 6 – 8

Broth

 * 1 kg chicken, cut in pieces
 * 4 cups of water
 * sliced onions
 * garlic cloves
 * salt and pepper

Soup

 * 1 tsp salt
 * 1 tsp black pepper
 * 1 cup corn - canned already boiled - grind coarsely
 * 1 tbsp soy sauce
 * 1 tbsp chili sauce
 * 3 – 6 tbsp cornflour
 * 2 eggs

Broth

 * 1) Add 4 cups of water to chicken in pan, along with sliced onions, garlic cloves, salt and pepper.
 * 2) Cook initially on high heat till water boils, then on medium heat - cover halfway till chicken is tender (check with fork).
 * 3) Take chicken out and shred.
 * 4) Strain the chicken broth and throw away onions and garlic.

Soup

 * 1) Measure broth in cups and pour into a bigger pan, add more cups of water to it- equivalent to number of people being served.
 * 2) Add one extra cup for cooking.
 * 3) Add corn and shred chicken and bring to boil.
 * 4) Now add soy sauce and chili sauce (may add while serving if desired).
 * 5) Mix 4 tbsp cornflour in about half cup cold water and stir well.
 * 6) Make sure soup is on boil and add cornflour while stirring.
 * 7) You may keep adding 2tbsp cornflour mixed in ¾ cup water to soup till desired thickness is obtained.
 * 8) Lastly add the eggs, slightly whipped while stirring.