Ingredients

• 6½ cups of chicken stock
• 350 grams of chicken pieces
• 2 cups of cream style corn
• 1 green chili chopped
• 2 tablespoons of soya sauce
• 1 teaspoon of mono sodium glutamate
• 1 tablespoon of vinegar
• 1 tablespoon of salt
• 2 eggs beaten
• 1/2 cup of water
• 6 tablespoons of cornflour

Method

1. Pour stock into cooker. Add chicken.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 10 minutes.
3. Remove cooker from heat. Reduce pressure by placing cooker in basin of cold water for about 2 minutes.
4. Open cooker. Remove and shred chicken. Discard bones.
5. Place cooker with stock on high heat. Add chicken and all other ingredients except eggs, water and cornflour. Bring to boil.
6. Pour in eggs in a thin steady steam, stirring constantly with a wire whisk or fork.
7. Gradually add water to cornflour blending until smooth. Stir this mixture into cooker. Continue boiling till soup thickens (approximately 2 minutes), stirring constantly. Serve hot.