SWEETCORN CHICKEN SOUP

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Hello Hello Hello

Hope you all missed me while I was away. The past few months were a bit hectic and blogging just didnt make it high on the priority list. Meanwhile our family has been blessed with a little angel called RAIMA [my grand-daughter]. So we are all rejoicing her arrival into our family.

I am now back in mombasa with my parents who are here on a holiday. I begin this season with one of my son-in-law's favorite-sweetcorn chicken soup. And here's the recipe for all my lovely readers. Try it, its very simple and need I say, very very delicious...................

Sweet Corn Soup (serves 6-8)

INGREDIENTS:
1. Chicken stock 1 lt.
2. Boneless chicken 1 1/2 cups [chopped very fine]
3. Sweetcorn cream style 1 tin
4. Cornflour 4tbsp
5. White vinegar 2 tbsp
6. Water 1/2 lt
7. Eggs 2 [well beaten]
8. Salt to taste
9. Ajinomoto 1/2 tsp
10. Garlic crushed 2 tsp.
11. White oil 1 tbsp

METHOD:
Take a heavy bottom saucepan.
Add oil to it.
When hot put the crushed garlic in it.
Stir well.
Add the chicken pieces and stir.
When chicken changes colour add the chicken stock and water.
Put on high flame and bring it to a boil.
Add the sweetcorn creamstyle and stir well with a beater.
Keep stirring with a spoon with long strokes as u pour the beaten egg in a thin string form.
The egg will cogulate in thin long shreds.
Now mix the corn flour with water to form a batter.
Keep stirring the soup as you pour the batter.
See that it doesn't form lumps.
Add salt to taste and the ajinomoto and vinegar.
Let it cook for a while until it reaches your desired stickness.

PS: You can add more cornflour depending on your desired thickness.
Serve with chopped green chillies ,soya sauce and chilli sauce.
Variations can be made in this soup by adding sliced button mushrooms or asparegus cut in 1/2 inch pieces. Add these along with the chicken pieces at the initial stage.

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