Corn Chicken Soup
1 cup chicken, boiled, shredded
¼ cup water
2 tablespoons corn flour
3 cups chicken broth
1 garlic clove minced
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons cooking oil
Heat oil in the Yedi Houseware Pressure cooker and fry garlic for 30 seconds.
Add shredded chicken and stir fry.
Add chicken broth and cook for 20 minutes on SOUP mode.
Combine the corn flour with water and pour gradually into the soup until it thickens.
Season the soup with salt and pepper. Ladle to a serving dish and serve.