Directions

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  1. Boil chicken breast fillets in 9 cups of water to make stock.
  2. Grind the sweet corn.
  3. Dice the chicken against the grain/strands.
  4. In a large pot heat the stock and add the corn to it.
  5. Cook for a minute then add the chicken.
  6. Season with salt.
  7. Stir and simmer till chicken is cooked.
  8. Make a paste of cornflour and water. Pour into soup stirring constantly.
  9. Increase the heat to bring the soup to boil.
  10. Beat the eggs and pour into soup stirring continuously.
  11. Cook for a minute then remove from stove and serve.