4-6 cups chicken stock

1 cup shredded chicken

Salt as per taste

½ tsp garlic paste

1 tsp white pepper

1 tsp sugar

1 tsp Chinese salt

½ cup corn kernels

2 eggs

2 Tbsp Vinegar

2 Tbsp soya sauce

2 – 3 cups corn flour

Dalda Cooking oil

Garnish:

Green chillies chopped

Vinegar

Soya sauce

Spring onion finely chopped

Method:

To make the chicken stock, boil ½ kg chicken bones in a pot with 8- 10 cups water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and 2 – 4 black pepper corns when it comes to a boil.

In a separate pot, slightly heat Dalda cooking oil on medium heat for 2- 3 minutes and sauté garlic for a minute. Add chicken and cook until water from the chicken dries, then add the chicken stock.

Coarsely grind corn kernels and add soup. Dilute corn flour in 4 Tbsp of water and pour it slowly into the soup, stirring continuously to avoid lumps. Add salt, white pepper, sugar, Chinese salt add in the beaten eggs and beat well. In the end, add vinegar and soya.

Presentation:

Serve hot with garnish on the side.

Tip:

If fresh corn is not available, use a can of sweet corn.