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Sweet Corn and Chicken Soup
(5 Litre pressure cooker)

Serves: 8	Pressure Cooking Time 10 minutes
6½ cups chicken stock  350 g chicken pieces  2 cups cream style corn  1 green chilli chopped 2 tbsp soya sauce  1 tsp monosodium glutamate  1 tbsp vinegar  1 tbsp salt  2 eggs beaten ½ cup water  6 tbsp cornflour
Method
1 Pour stock into cooker. Add chicken. 2 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 10 minutes. 3 Remove cooker from heat. Reduce pressure by placing cooker in a basin of cold water for about 2 minutes. 4 Open cooker. Remove and shred chicken. Discard bones. 5 Place cooker with stock on high heat. Add chicken and all other ingredients except eggs, water and cornflour. Bring to boil. 6 Pour in eggs in a thin steady stream, stirring constantly with a wire whisk or fork. 7 Gradually add water to cornflour blending until smooth. Stir this mixture into cooker. Continue boiling till soup thickens (approximately 2 minutes), stirring constantly. Serve hot.