2 pieces chicken (1 leg thigh piece , and 1 breast piece ) 1 ½ tablespoon freshly grated ginger ½ teaspoon garlic 1 tablespoon green masala ( dhania (coriander) , green chili, kari leave ) 1 teaspoon black pepper salt to taste 1 tablespoon chinese salt ( optional )
1 tin cream style corn 4 to 5 tablespoon corn flour water 2 eggs whisked handful chopped dhania (coriander)
using a high pot add all the ingredients with about 2 litres of water and allow the chicken to boil in the water until completely steamed ( 15 minutes ) . remove the chicken from the water allow it to cool and shred it completely.
add the shredded pieces back into the water along with the cream style corn . at this stage you can decide how much access water you want to add , depending on how many people you serving . I add 1 litre kettled boiled water . bring to boil
take the corn flour and some cold water and make a paste , make sure its not lumpy . add little at a time and stir while added . the soup will start to thicken . you can make the soup how thick you prefer by adjusting the quantity of corn flour used .
now take the whisked eggs and start adding that little at and stiring at the same time . bring this to a boil add the chopped dhania (coriander) and allow to boil on low for 5 to 10 minutes .
INFO & TIPS
you can also heat up some ghee in a separate pot and add this to the made soup and give it a stir