Chicken Stock,10 cups Sweet Corn,1 tin cream style Cooked Chicken,1 cup shredded Cornflour,3 tablespoons Eggs,2 beaten lightly Salt and pepper, to taste Sugar,1 teaspoon Ajinomoto,1 teaspoon Method Pour stock into a pan. Mix in the sweet corn and allow to cook on high heat for 5-7 minutes. Add sugar ajinomoto salt and pepper. Mix cornflour in 1/2 cup water.Add to the soup stirring all the time until thickened. Add the beaten eggs and stir so that threads are formed. Add the shredded and cooked chicken pieces. Keep little aside to sprinle on the top of the soup when poured into bowls. Serve hot along with soya sauce green chillies in vinegar and chillie sauce. Return to main list of recipies