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Ingredients
1 box Silken Tofu (cut into cubes)
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150g Chicken Fillet (cut into cubes)
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1 small can Button Mushrooms (quartered)
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½ can Whole Kernel Sweet Corn
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2 Eggs (beaten)
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1 tbsp Fried Garlic Oil
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Stock Ingredients
2 cubes MAGGI HCS Less Salt Ikan Bilis Stock cube
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1 litre Water
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3 tbsp Potato starch (mixed with 1 tbsp water)
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Add White Pepper Powder to taste
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Garnishing
1 stalk Coriander leaves (cut into sections)
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Method
1. |
Bring water to boil, add in MAGGI HCS Less Salt Ikan Bilis Stock Cube and stir till dissolved. |
2. |
Add in chicken fillet, sweet corn and button mushrooms. Stir well and simmer for 3 minutes. |
3. |
Add in tofu and beaten egg, when boiled, stir in potato starch solution, stir till soup thickens. |
4. |
Garnish with coriander leaves, fried garlic oil and white pepper powder before serving. |
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