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Chicken Sweet Corn Soup
 
250ml water
125 gms. chicken
1 bay leaf
4 cloves
6 pepper corns
1 stick cinnamon
salt to taste
1 tbsp butter
2 tbsp milk
450 gms tin creamed sweet corn
1 tsp pepper powder
1 tsp soya sauce
1 tbsp cornflour
1. Boil 250 ml water, in a 1litre medium dish, with the cloves, peppercorns, bay leaf, cinnamon stick and 1/2 tsp salt on 100% powder for 4 minutes.
2. Add the chicken piece and microwave on 100% power for 3 minutes. Rearrange the chicken piece once during cooking. Cover with an aluminum foil and allow to stand for 5-7 minutes.
3. De-bone the chicken, discard the bone and shred.
4. Strain the stock and keep aside
5. Heat butter, in a 1-litremedium dish on 100% power for 40 seconds.
6. Add the chicken stock, milk, sweet corn and shredded chicken. Mix and boil on 100% power for 5-7 minutes.
7. Add salt, pepper soya sauce and corn flour dissolved in a little water. Mix well and microwave on 80% power for 4 minutes, till thick.
8. Sprinkle with a few drops of lemon juice if desired and serve hot.
   
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