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
Preparation
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
