Cooking Time: 45 min
Ingredients:
| Chicken Fillets |
4 nos |
| Chicken Stock |
6 cups |
| Grated Fresh Ginger |
1/2 tsp |
| Creamed Corn |
470g can |
| Shallots (chopped) |
2 nos |
| Cornflour |
2 tbps |
| Water |
2 tbsp |
Method:
- Place chicken on a plate, cover and cook for 5-7 minutes on HIGH.Shred and put to one side.
- Combine stock, ginger, corn and shallots in a large casserole dish.Cook for 10-15 minutes on HIGH.
- Mix cornflour and water to a smooth paste, add to soup and cook 5-6 minutes on HIGH until soup boils and thickens.
- Add chicken, season to taste and serve immediately.
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