Chinese Chicken and Corn Soup

Preparation Time:  5 minutes

Cooking Time: 10-15 minutes

Makes: 4 serves

Ingredients you will need:

• 2 cups Leftover Roast Chicken, shredded
• 1 litre Chicken Stock
• 1/2 tsp Sesame Oil
• 375g can Creamed Corn
• 375g can Corn Kernels
• 6 tsp Cornflour (dissolved in a small amount of water to make a slurry)
• 2 Eggs, well beaten
• 2 Spring Onions/Green Onions, sliced

How to make this recipe: 

1. In a pot, add Chicken stock, Sesame oil, Creamed Corn, Corn Kernels and Chicken. Stir well and allow to come to a boil. 
2. Add cornflour slurry and mix and stir well, the mixture will thicken slightly as it boils. Allow soup to boil for about 1 minute. 
3. Pour in the beaten eggs slowly, whilst mixing continuously. This will create short strands of egg throughout the soup. Allow soup to cook for an additional 30 seconds to 1 minute. 
4. Serve and top with Spring Onions. 

Serving Suggestions: Drizzle a small amount of soy sauce after serving for additional flavour.