Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Chicken Stock
- 500 gm Chicken Bones (Neck & Back Preferred)
- 1 small Onion
- 1 medium Carrot
- Spring Onion (to taste)
- 1/2 bilb Garlic
- Coriander (to taste)
- Parsley (to taste)
- 8-10 Black Pepper (crushed)
- 2.5 litre Water
- 1 tsp Chicken Powder
- Salt (as required)
- 2-3 drops Sesame Oil
Chicken Corn Soup
- 6 cups Chicken & Vegetable Stock
- 1/2 cup Chicken (boiled & shredded)
- Sweet Corn (boiled)
- Salt (as required)
- 1 cup Water (or as required)
- 4-5 tbsp Cornflour
- 2 Egg White
- 1/4 tsp Black Pepper Powder
- 2-3 tbsp Soy Sauce (or as required)
- Vinegar (to taste)
- Chicken Powder (optional)
- Red Chili Sauce (optional)
Just add water and cornflour in a separate bowl first and give a good mix. Now set aside for a time being.