Tuesday, June 9, 2009

Chicken with Corn and Egg Soup

There are times when I do not have much time to do slow boil soup, and I think a meal isn't complete without a soup so I will do such fast and easy soup.


200g chicken breast meat -

marinade for chicken:

1 tsp light soy sauce, dash of white pepper and 1 tbsp corn flour

1200ml chicken stock - I do not have instant chicken stock so I added half a chicken flavour cube to water to make the stock.

1/2 can of corn

1 egg

1/2 medium carrot - slice


Salt & pepper


1. Rinse chicken breast, cut into cubes or long strips. Marinate the chicken breast cubes with the marinade for 15min.

2. Add carrot slices to chicken stock and bring to boil, add corn and stir well, add in chicken breast and let it boil a while.

3. Beat egg in a bowl and mix 2 tbsp water, slowly pour it into soup till egg separates into shreds on the surface and off the heat.

4. Add salt and pepper to taste. Serve warm.

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