SWEET CORN CHICKEN SOUP

Ingredients:

1 tablespoon Butter
1 cup raw Diced chicken
2 cups Chicken stock
1 small tin Creamed corn
1 tablespoon Cornflour
2 tablespoons Milk
2 beaten Eggs
Pinch of aginomoto (optional)
Salt to taste

Method:

Melt the butter and sauté the chicken for a few minutes. Add stock, creamed corn, and bring to boil. Mix the corn flour with milk and add this mixture to the stock. Simmer for 5 minutes on a slow fire stirring continuously. Add the beaten eggs to the boiling soup.

Immediately separate the egg mixture with a fork to make thin strands. Do not over- boil. Add salt and aginomoto. Serve hot with soya sauce, chilli sauce, tomato sauce and chopped green chillies soaked in vinegar.