Ingredients:
1 chicken breast, cut into pieces
1 cup sweet corn
2 cups sweet corn, grind to a paste
1 tsp garlic, finely chopped
2 tbsp cornflour
1-1 1/2 tsp pepper powder (adjust to your taste)
salt to taste
2 eggs, beaten well with a fork
Preparation:
- In a large pan, add 10 cups of water, 1 cup sweet corn, chicken breast pieces and little salt and cook till chicken pieces are done.
- Remove the cooked chicken from the stock and then shred / chop the chicken pieces and add this back to the stock.
- Then add sweet corn paste, chopped garlic and enough salt and boil well for 5 minutes.
- In a small bowl, mix cornflour with 3/4 cup of water without any lumps.
- Add the cornflour mixture stirring continuously and cook for 4-5 minutes till thick.
- Add pepper powder and mix well.
- When the soup reaches the required consistency, reduce the flame and slowly add the beaten egg and keep stirring continuously until it forms like fine threads.
- Adjust salt and remove from the flame. Pour into serving bowls and serve hot…
