Ingredients:
Chicken stock 4 cups
Chicken breasts (boiled and shredded) 1 cup
Baby corn 1/2 cup
Egg 2-3 whole
Corn flour 1-1/2tablespoon
Black pepper 1tablespoon
Vinegar 2tablespoon
Green chilies(chopped) for garnishing
Tomato ketchup as required
Tofu asrequired
Papad for garnishing
Method:
Take a pan and put in on the stove. Pour the chicken stock in it. Then add shredded chicken, boiled baby corn, salt, vinegar and black pepper and let it cook for 2 -3 minutes. Take eggs and beat it. Then slowly add eggs in the soup and stir continuously. Now in another bowl mix corn flour in half cup water and then slowly adds it in the soup until thickens. Put the heat off and take it in a bowl. Garnish with sliced green chilies and tofu. Serve with tomato ketchup and fried papad.
A typical Asian recipe for winters…J.
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