How To Cook Sweet Corn and Chicken Soup

 

Ingredients

• 2 tablespoons corn flour
• 3 tablespoons water
• 1 3/4 cups chicken broth
• 1 1/2 cup water
• 6 oz chicken breasts, cut into bite-size
• 1 can creamy sweet corn 
  
  
  
• 3 dashes white pepper
• 1/2 teaspoon salt
• 4 beaten eggs 
  

  
  
  
• cilantro (to garnish)

Instructions

1. Mix corn flour and water in a small bowl. Stir it well and set it aside. 
   
   
   
2. Add chicken broth and water to a soup pot and bring it to a boil. 

   

   
   
3. Lower the heat to medium. Add the chicken breasts into the soup. (If you are using ground chicken, break it up into small pieces with a fork before cooking.) Skim off the foam on the surface. Continue cooking the chicken pieces for 3 to 5 minutes untill it is cooked through.

   
4. Add the creamy corn, white pepper, salt and thicken the soup with the cornstarch mixture. Gently stir the cornstarch mixture before adding it to the soup. 
5. 

   

   

   
   
6. Stir the soup with a ladle and turn off the heat.

   
   
7. Swirl the beaten eggs into the soup and immediately stir it a few times with a pair of chopsticks. 

   
   
8. Cover the pot with a lid for 2 minutes. The eggs should be cooked and will form into silken threads. 

   
   
9. Dish out and serve it immediately with cilantro leaves on top.