Put 1 whole can of SIL sweet
corn into the chicken stock.
Let it boil for a little while. Add little aji-no-motto and white pepper powder.
When the soup is of a required
quantity, beat an egg separately and strain it through a tea strainer from
a distance into thin line into the soup.
The moment egg drops into
the soup it will cook.
Add boiled shredded chicken,
give a boil and remove.
Serve with Sil soya and chilli
sauce.
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