Chicken and Vegetable Eggdrop soup

Sweet corn chicken soup is one of my favorite soups from an Indo chinese restaurant.The canned creamed sweet corn that you get here in the US is really sweet that the end result tends to be on the sweet side.SO instead of using sweet corn I have used vegetables here.

Ingredients:

1. Chicken Breast - 1 piece
2. Lime Juice - 1 tsp
3. Crushed black pepper - 1/2 tsp
4. Eggs - 1 whole
5. Chicken Stock - 3 cups (I used 3 herb-ox chicken bullion cubes dissolved in 3 cups of warm water)
6. thinly sliced vegetables - 1/2 cup (I used mushrooms ,baby corn ,carrots ,celery, shallots)
7. Corn flour - 3 tbsp dissolved in 1/4 cup water
8. Oil/butter - 1 tbsp
9. Soy sauce - to taste

Method:
In a pan place the chicken breast and add the lime juice and black pepper and salt to taste , pour in 1/2 cup water and cover the pan .Turn the flame on and let the chicken poach in the water for 15 minutes , turn it around every 5 minutes so that it cooks evenly.Remove the chicken from pan and keep aside to cool.
To the same pan add the 1 tbsp oil or butter and the chopped vegetables and saute until it is soft .
Pour in the chicken stock and bring to a boil .
Simmer for 10 minutes until the vegetables are cooked.
Meanwhile shred the poached chicken breast using 2 forks into thin long pieces and keep aside.
Break and beat the egg in a saucer until it is fluffy.
Bring flame to high and get the soup to a rolling boil.
Slowly pour  the beaten egg into the hot soup in a thin stream while stirring continuously in a circular motion- the egg protein cooks on contact with the hot liquid and forms strings that give the typical egg drop look.
Keep the soup boiling and pour in 3/4'th of the cornflour liquid and boil until it starts thickening.
If you like it thicker add the rest of the cornflour liquid.
Add the shredded chicken pieces and simmer for a minute .
Serve hot with chilly and soy sauce.