breast pieces of chicken 3
onion or potato 1 medium
cream style corn 1 tin
Salt to taste
Black pepper ground 1/4 tsps
Chinese Salt 1 tsp
Eggs 2
Margarine 2 Tbs
Corn Flour 2-2-1/2

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.