Chicken corn soup

Ingredients:

• 4 cups chicken stock
• Boiled Shredded chicken
• 1 (14 to 15oz) can cream style corn
• 2 large eggs whites, beaten
• 2 to 4 teaspoons cornstarch
• salt and  pepper to taste

Chicken Stock :
Heat a 4 quart pan with little oil ( 2 teaspoon)
Then add ginger garlic paste(1/2 Tablespoon)
Add chicken (1/4 lb).Add salt.Saute it for few minutes.
Then add 5 cups of water to it.
Close it and simmer it until the quantity of water becomes half and the chicken is cooked well.
Seperate stock and chicken.

Step 1:
Bring chicken broth and cream style corn to a boil in a 3 to 4 quart pot.

Step 2:
Lower to a gentle simmer and stir while you pour in egg a little bit at a time. When all the egg is in, continue at a gentle simmer for a few minutes.

Step 3:
Then add the boiled shredded chicken

Step 4:
In a small bowl, mix cornstarch with equal amount of water until dissolved.Stir the soup as you pour the cornstarch in a steady stream. Continue to stir and simmer for a few minutes.

Step 5:
Season it with salt and pepper powder as required and turn off the stove.

Enjoy it hot.