Ingredients:
- 1 can of whole kernel corn
- Chicken stock (can be homemade, can, packet, cube)
- Green peas (a handful)
- Wolfberries (a handful)
- 1 Egg (mix well in a small bowl)
- Salt & Corn Flour
Steps:
1) Boil 2 cups of water in a pot. When boiled, put in chicken stock and dissolve it fully (I used Lee Kum Kee's "Soup Base for Chicken Hot Pot", about 2 tablespoon). Then pour in whole can of corns and its water.
(Note: If u do not like the idea of using the corn water in the can, discard it. Instead boil 3 cups of water from the beginning. I used its water cos this brand I was using looked very clear and tasted good .
2) When the soup contents begin to boil again, pour the egg in very slowly and gently with chopsticks stirring the soup constantly till all mix well. Try taste to see if desired; adjust accordingly with salt if required (Note: If corn water is not used, u would probably need to add salt and sugar to enhance the flavor).
3) Add green peas and pour in corn flour starch slowly with chopsticks stirring the soup constantly. When you get the right thickness (ie. not too diluted nor too thick and lumpy, it shd be smooth and slightly thicker than clear soup), add wolfberries and turn off the flame immediately without cooking the wolfberries to keep its natural sweetness. Ready to serve
Enjoy & hope u hv a good soupy and corny moment with your family
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/730011560401256/