What You Need:
12 cups chicken stock
1 egg
1 cup shredded chicken (from stock)
1 can cream of corn
½ cup sliced spring onions
¼ cup white vinegar
6 tbsps Soy sauce
Salt to taste
1 tbsp Black Pepper
1 cup cornstarch
How To:
1. Bring chicken stock to a boil in a large pot.
2. In a small bowl, whisk an egg.
3. With your left hand slowly drop the egg a little at a time and with your right hand keep stirring the soup with a soup ladle.
4. Add everything else except the cornstarch and cook for about 20mins on low heat.
5. In a bowl mix corn starch with about 1.5 cups of warm water.
6. The soup should be boiling when you add the cornstarch.
7. Add the corn starch slowly to the soup using your left hand and with your right hand keep stirring.
8. Cook for 2-4 mins and turn off the stove.
9. Serve with green chillies in vinegar and hot sauce.
ENJOY!
12 cups chicken stock
1 egg
1 cup shredded chicken (from stock)
1 can cream of corn
½ cup sliced spring onions
¼ cup white vinegar
6 tbsps Soy sauce
Salt to taste
1 tbsp Black Pepper
1 cup cornstarch
How To:
1. Bring chicken stock to a boil in a large pot.
2. In a small bowl, whisk an egg.
3. With your left hand slowly drop the egg a little at a time and with your right hand keep stirring the soup with a soup ladle.
4. Add everything else except the cornstarch and cook for about 20mins on low heat.
5. In a bowl mix corn starch with about 1.5 cups of warm water.
6. The soup should be boiling when you add the cornstarch.
7. Add the corn starch slowly to the soup using your left hand and with your right hand keep stirring.
8. Cook for 2-4 mins and turn off the stove.
9. Serve with green chillies in vinegar and hot sauce.
ENJOY!
