'' A perfect dinner idea, served with couple of toasted bread slices''
Ingredients: Serve 4
1 L of hot water
1 knorr chicken cube
chicken breast fillet 200g
one onion sliced
1 tbsp of soya sauce
1 tbsp of corn flour
1/4 cup water
420g creamed corn can
1 egg, separated
1 clove garlic minced
1 tsp sesome oil
salt and pepper to taste
Cook the chicken in a microwave seasoned with salt and 1/4 cup water.
When its cooked, cool and shred the chicken finely.
Dissolve knorr chicken cub in 1L hot water. Pour it in to a large pan.
Add in sliced onion, soya sauce, minced garlic, whisked egg yolk and any juice remained while cooking chicken.
Dissolve corn flour in 1/4 cup water and add in to the stock gradually.
Cook stirring occasionally until stock thickens slightly.
Add chicken and cremed sweet corn and cook stirring or 2 minutes.
Whisk egg white with a fork in a small bowl and gradually pour the egg white in to the soup, stirring constantly with a wooden spoon.
Cook for 2 minutes or until white ribbons swirl through the soup.
Remove from heat and add sesame oil and garnish with some green shallots if desired.
Adjust seasoning with salt and pepper.
Ladle the soup to serving bowls and serve immediately.