How
to
Prepare?
Wash
the
chicken
and
put
to
boil
adding
one
peeled
onion
or
potato
(whole) to
prevent
the
chicken
from
discoloring.
Add
enough
water
because
you
will
need
it
for
the
stock.
When
the
chicken
is
tender
take
it
out
and
shred
it
into
small
pieces.
Discard
the
bones.
Braise
the
shredded
chicken
in
margarine
for
3-4
minutes
and
add
to
stock.
(remove
the
whole
onion
or
potato
from
stock
and
strain
it
before
adding
the
shredded
chicken).
Add
the
cream style
corn,
salt,
pepper
and
Chinese
salt.
Let
it
cook
for
a
while.
Now
add
the
corn
flour
stirring
constantly
to
prevent
lumps.
Whisk
the
eggs
thoroughly.
Remove
soup
from
stove.
Now
add
the
eggs
pouring
them
into
the
soup
in
a
thin
hair-like
stream
and
stirring
the
soup
on
top
only
with
a
fork
so
that
the
egg
forms
into
streaks.
Serve
hot
with
the
Chinese
chilies.
Chinese
chilies:-
Cut
5
-
6
green
chilies
finely.
Add
3
Tbs
vinegar
and
3
Tbs
Soya
sauce,
a
little
salt
and
4
Tbs
water.
Bring
to
boil
and
serve
with
the
soup.
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