Ingredients (serves 4)
- 2 large chicken breast/thigh pieces, on the bone
- 1.5L water
- 420g can creamed corn
- 300g can corn kernels, rinsed, drained
- 2 egg whites
- salt and pepper to taste
- 2 cloves garlic, crushed
- 1 tablespoon cornflour
Method
- Place the chicken, garlic, and water into the Philips All-In-One Cooker. Seal lid and cook on SOUP in pressure cooker for 30 mins.
- Remove chicken from the cooker, and let it cool. Coarsely shred chicken from the bone.
- Change setting to SAUTE/SEAR HIGH TEMP temp for 10 mins, gradually add the corn flour till well combined into soup. Follow with chicken, creamed corn and corn kernals. Stir well for 2 minutes
- Whisk the egg whites in a small bowl with a fork and gradually pour the egg whites into the soup, stirring constantly with a wooden spoon - to create white ribbons. If soup is not thick enough, you can add additional cornflour to the soup. Season with salt and pepper to taste
Notes
You can prepare the chicken broth overnight. Put broth in the fridge and skim off the fats the next day before doing step 12 onwards. Also if you want to incorporate vegetables - can add 2 carrots diced in step 3 onwards. You can also add fishballs to the recipe to bulk it up more - the photo in the recipe has fishballs added
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