Chicken Corn Soup

INGREDIENTS

Chicken Broth 5 Cups

• Chinese Salt 1 Tsp
• Corn Flour 4 Tbsp
• Salt 2 Tsp
• Egg whites 2
• Corn Paste 5 Tbsp

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

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

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

• Take one can of corn and make a paste in grinder. You can also use fresh corn.
• Mix 4 Tablespoons of corn flour in half cup water.

• Beat the egg whites well and place aside.

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

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

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

• Serve with chilly sauce, vinegar and soy sauce.