Preparation time 10 mins
Cooking time 15 mins
- 800ml chicken stock
- 420g tinned cream style corn
- 75g shredded, cooked chicken meat
- 1/4 teaspoon ground white pepper
- 2 tablespoons cornflour
- 125ml water
- 1 tablespoon sesame oil
- 1 egg white
- salt to taste
- spring onions, to garnish
In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.
In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.
Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
Add chopped spring onions to garnish and serve hot.
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Recipe from All Recipes.