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17 December 2012,20:28 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Pour stock into a pan. Mix in the sweet corn and allow to cook on high heat for 5-7 minutes.
  • Add sugar, aji-no-moto, salt and pepper. Mix cornflour in ½ cup water, add to the soup stirring all the time until thickened.
  • Add the beaten eggs & stir so that threads are formed.
  • Add the shredded arid cooked chicken pieces. Keep little aside to sprinkle on the top of the soup when poured into bowls.
  • Serve hot along with soya sauce, green chillies in vinegar and chili sauce.


  • 1 litres chicken stock
  • 1 tin sweet corn (cream style)
  • 200 grams shredded cooked chicken
  • 3 tablespoon cornflour,
  • 2 eggs beaten lightly
  • Salt and pepper to taste
  • 1 teaspoon sugar
  • 1 teaspoon aji-no-moto

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