One Noodle Soup

500g thigh chicken
1 onion
Saute chicken and onion.
Add 3 cups Chicken Stock
2 spring onions
4 cups corn
1 cups milk
1 tbsp cornflour
2 eggs, separated

Pour in egg white whilst the liquid is boiling. Allow to cool, then whisk in cornflour. Take off the heat and add the yolk, stirring immediately.

This entry was posted on Tuesday, May 27th, 2008 at 10:42 am by Damien and is filed under Soups, Stocks and Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.