1 tin sweet corn
Flesh of one small chicken
1 large onion, chopped finely
1 heaped tbsp corn flour
1 heaped tbsp butter
1 egg, slightly beaten
1/4 tsp MSG
Salt & pepper to taste

Chicken & Sweet Corn Soup

1. Boil chicken and onion in a pressure cooker in 2 litres of water till chicken is very tender. Strain out stock and keep aside.
2. Shred the chicken and remove the bones. Add sweet corn to the chicken stock and cook on low heat for 10 minutes.
3. Mix corn flour in a little water and add to the soup stirring briskly. Add seasoning and butter.
4. Also add beaten eggs and stir gently. Add half of the shredded chicken.
5. Serve in deep bowls, topped with the remaining chicken. Season with soya sauce and finely minced green chilies, soaked in vinegar.