Chicken and Corn Chowder

Ingredients

• Chicken 600g
• Peppercorns 1 tsp
• Salt 1 tsp
• Water 1 litre
• Boiled Corns 1 Cup
• Orange Carrot ½ Cup
• Red Carrot ½ Cup
• Chili Sauce 3 tbsp
• Soy Sauce 3 tbsp
• Vinegar 3 tbsp
• Cloves 1 tsp
• Capsicum ½ Cup
• Cabbage ½ Cup
• Cornflour Slurry 4 tbsp
• 1 beaten Egg

Ingredient Image

Step 1

Put the chicken, peppercorns, salt, and water into a pot. Bring it to a boil, then cover and let it simmer gently for about an hour. Once done, take out the chicken and shred it, and strain out the peppercorns from the broth.

Step 2

Add the boiled corn to the chicken broth and let it cook on low heat for 15 minutes with the lid on.

Step 3

Toss in the orange carrot, red carrot, chili sauce, soy sauce, vinegar, salt, and cloves. Cover again and let everything cook for another 4-5 minutes.

Step 4

Add the capsicum and cabbage, cover, and cook for 4-5 more minutes on low heat.

Step 5

Stir in the cornflour slurry slowly, making sure to keep stirring so the soup thickens evenly.

Step 6

Pour in the beaten egg while stirring gently, and let it cook for about 3-4 minutes.

Step 7

Turn off the heat and serve the soup hot, topped with some boiled eggs if you like.