Ingredients
- Chicken fillet 4
- Chicken bones 1kg
- Cream style corn 1tin
- Eggs 2
- White pepper powder 1tsp
- Sugar 1tsp
- Sesame oil 1tsp
- Chicken flour 1tbsp
- Corn flour 3-4tbsp
- Oil 2tbsp
- Salt to taste
- For the stock
- Bay leaves 1
- Garlic cloves 4
- black pepper corns 6
Cooking Directions
- Wash the chicken bones, boil them in 3 cups of water along with the black pepper corns, garlic cloves, and bay leaves when cooked fully strain the stock.
- In a separate sauce pan boil together the stock and corn.
- When uniformly mixed add the shredded chicken fillet, salt, sugar and whit pepper powder.
- Mix corn flour and 1tbsp chicken flour in water and stir into the stock.
- When the mixture thickens turn the flame off.
- After 5 minutes beat the eggs into the soup.
- Heat sesame oil and pour into the soup.
- Serve with vinegar, Soya sauce, green chilies and chili sauce.
