Soups

Chicken Corn Soup

Ingredients -1litre chicken stock -1/4 cup corn flour -1\2 cup cream of corn - 1\2 cup minced chicken - 1\4 cup soy sauce - 1\4 cup vinegar - salt and pepper to taste - 1 tsp. Ajinomoto (Mono sodium glutamate) - 1 egg white, beaten

1. Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few moreminutes.   2. Dissolve corn flour in enough water to make thick paste.Stirring constantly, add corn flour paste into the soup.Cook for 3-5 minutes.This will thicken the soup. 3. Add egg white slowly, stirring all the time, until the egg white is cooked through.  4. Transfer to a serving bowl and serve with soy sauce, vinegar and hot sauce.

Hot And Sour Prawn Soup

Ingredients - 4-5 wood mushroom - 1\4 cup sliced bean curd, well drained - 1/2 cup canned bamboo shoots, drained - 6 cups fresh chicken stock - 1 teaspoon salt - 1\4 cup soy sauce - 1\2 cup ground chicken - 1/4 tsp. white pepper - 1 tbsp. chili sauce - 2 tbsp. white vinegar - 1\4 cup corn flour - 1 egg, beaten   1. Soak the mushroom in warm water for 15-20 minutes or until soft. Strain mushroom liquid and reserve. Cut the mushrooms into thin strips, about 1 inch long, set aside. 2. Slice bean curd and cut bamboo shoots into 1 inch long sticks and set aside. 3. Place the chicken stock in a large pot and bring to boil. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots and ground chicken and stir well. Lower  the heat and simmer soup for 3-5  minutes. 4. Add the white pepper, chili sauce, vinegar, and bean curd, stir gently. 5. Mix the corn flour and little water to make a smooth paste. Stirring all the time, add the paste to the boilingsoup in a thin stream. Pour in the egg and stir until it separates into shreds. Add salt and pepper to taste. Serve: 6