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Categories:Viewed: 44 - Published at: a year ago
Ingredients
- 3 corn cobs OR
- 2 cup corn (grated from cob)
- 3 cup water
- 1/2c chicken stock
- 1/4 cup whole milk
- 1 tablespoon sugar
- 3/4 tablespoon soy sauce
- bunch of cilantro/coriander leaves
- 1/2 chicken boneless breast cut into thin strips
- 1 egg
- Tabasco Chipotle sauce
Method
- Place the corn cobs and water in a pot over high heat and let it boil for 10 mins.
- Remove the corn kernels from the cob but reserve the water.
- Mash half the kernels and add both mashed and unmashed corn kernels to water and add sugar, chicken strips (julienne), chicken stock. Boil till the kernels are tender, then simmer.
- Stir in soy sauce and milk. Whisk egg into a bowl till consistent yellow. Spread into the mixture. Add few whole stalks of cilantro, simmer for few mins. Chiffonade rest of the herb and garnish.
- Few dashes of Tabasco Chipotle and serve hot! no pun intended
