Tuesday, June 2, 2009

Chicken Sweetcorn Soup

I have never tasted Chicken Sweetcorn Soup before until I met Mr H... two decades ago. And he first had his first taste of this soup when he was in Australia ( hmm... nearly 30 years ago). I guess an ABC (Australian Born Chinese) must have created this soup!!



  • 1 canned cream corn
  • 1 chicken breast - cut into thin strips
  • white pepper
  • salt
  • 2 eggs - lightly beaten
  • 4-6 cups of water
Boil water in the medium size saucepan. Add in chicken strips. Leave it to boil. Then add the canned cream corn. Season with salt and pepper. With a steady hand, pour the lightly beaten eggs... slowly into the pot with your other hand keep stirring the soup.

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