Preparation:
1. Put chiken bouillon cubes in water and put the water over a fire.
2. Add creamed corn. When it come to the boil, add corn starch water
and pepper, and have a foretaste of it.
3. Mix the grinded chiken meat with sake and salt.
4. Beat egg well, then mix it with the above meat.
5. Put the mixture into boiling chiken bouillon soup.
6. Serve soup in a soup plate and sprinkle parsley over the soup |
