Ingredients :
- 1 1/2 liter Water
- 2 Chicken stock cubes
- Cornflour or thickening granules
- 1 Boneless chicken thighs/breasts
- 2 Carrots
- 2 Spring onions
- 1 can Sweet corn
- Egg noodles
- Salt and pepper
- 1 dash Soy sauce
Method :
- Bring the pot of water to the boil. Add the stock cubes and allow to simmer.
- Peel and slice the carrots and spring onions
- In a separate pan stir fry the chicken until cooked. Season with salt and pepper or other spices if you wish. I chose to add a little chilli powder, ground cumin and ground coriander.
- Add thickening granules or some cornflower to thicken stock according to personal taste
- Add the carrots, spring onions, and sweetcorn to the stock and leave to cook carrots
- Add the chicken and noodles to the stock and a dash of soy sauce. Season according
- Garnish with some fresh coriander (optional)
- Serve with a dash of Franks Red Hot sauce.
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