Chicken Corn Soup

Chef: Kokab Khawaja

Ingredients

Chicken Broth:      5 Cups 
Chinese Salt:      1 tbsp 
Corn Flour:      4 tbsp 
Salt:      2 tbsp 
Eggs whites:      2 
Corn Paste:      5 tbsp 



Recipy

1. Take bony part from 1 chicken, add water and one small onion to that and let it cook. 

2. When it gets thoroughly cooked, remove meat from bones and shred. 

3. Add bones again to the broth and cook again. Remove from heat when 5 cups broth is left. 

4. Take one can of corn and make a paste in grinder. You can also use fresh corn. 


5. Mix 4 Tablespoons of corn flour in half cup water. 

6. Beat the egg whites well and place aside. 

7. Strain the broth and put in to a pan. When it starts boiling, add the shredded chicken and also add corn paste. 

8. When it is boiling well, add corn flour mixture. 

9. When it is thick enough, add egg whites and mix thoroughly. 

10. Serve with chilly sauce, vinegar and soy sauce.