Corn soup

1/2 cup chopped chicken without bones

3 cups water

1 tsp ginger garlic paste

1 onion quartered

1/2 tbsp peppercorns or 1/4 tsp pepper powdered

2 tbsp parsley

1/2 tsp salt

1 can cream style corn

1/2 cup carrots grated

shiitake mushrooms diced optional

1 tbsp corn flour or corn starch dissolved in cold water

1 egg white beaten

1 green onion chopped

salt

pepper

Boil chicken with water, pepper, 1/2 tsp ginger garlic paste, onion, unchopped parsley and salt in medium heat until chicken is cooked or pressure cooker. Strain and reserve the stock and chicken.

Put chicken stock, corn, carrots, ginger garlic paste, chopped green onions; reserve some for garnish, salt, pepper and boil. Mix corn starch to thicken the soup keep mixing and slowly add the egg white while mixing. Cut the cooked chicken smaller and add to the soup stir gently. Adjust salt, pepper and garnish green onions.