Chicken with Corn in a Soup

01

Step 1

Start by putting the chicken, peppercorns, salt, and water into a pot. Bring it to a boil, then cover and let it simmer for about an hour. Once done, take out the chicken and shred it, and strain out the peppercorns from the broth.

02

Step 2

Pour the shredded chicken back into the pot with the broth. Add the boiled corn and let it cook gently on low heat for 15 minutes.

03

Step 3

Next, toss in the orange carrot, red carrot, chili sauce, soy sauce, vinegar, salt, and cloves. Cover and cook everything for another 4-5 minutes.

04

Step 4

Add the capsicum and cabbage, cover again, and cook for 4-5 more minutes on low heat.

05

Step 5

Slowly stir in the cornflour slurry to thicken the soup, making sure to keep stirring so it doesn’t clump.

06

Step 6

Finally, pour in the beaten egg and stir well. Let it cook for 3-4 minutes until the egg is set, then turn off the heat.

07

Step 7

Serve the soup hot, garnished with some boiled eggs if you like. Enjoy!