-
To make the chicken stock,
boil the chicken bones, peeled onion and garlic for about 20
minutes.
-
Strain to remove all
debris and retain the clear stock.
-
Place the stock in a pan.
-
Pour the sweet corn into
the soup.
-
Put the shredded chicken
into the soup.
-
Correct the seasoning and
bring to the boil.
-
Mix the cornstarch with
water and pour into the soup to thicken.
-
Whisk eggs in a bowl. Add
to the soup.
-
Remove the pan from the
heat immediately.
-
Serve the soup hot.
