Chicken Corn Soup

Course : Chicken
Serves: 1
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Ingredients:

6 Cups Water
7 piece Chiken Bouillon Cube
10 ounces Grinded Chiken Meat
1 tablespoons Sake
1/3 tablespoons Salt
3 large Egg
21 ounces Creamed Corn
4 tablespoons Corn Starch -- (4 to 5)
4 tablespoons Water
1 teaspoon Pepper
1 teaspoon Parsley
 

Preparation / Directions:

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


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