Ingredients

The following ingredients have 6 Servings
  • 1 chicken breast fillet skin on
  • 1L Campbell's chicken stock (liquid)
  • 1 splash sesame oil
  • 1/2 tsp ground ginger
  • 1 chicken stock cube
  • 375g canned creamed corn
  • 2 tbs cornflour
  • 2 eggs
  • 2 spring onions chopped *optional

Instruction

  • Cover chicken fillet with water and simmer until cooked.
  • Remove chicken, cool and remove the skin. Discard skin but keep water.
  • Shred the chicken into long strips, but do not chop.
  • In a pot combine chicken stock, ginger powder, sesame oil, crumbled chicken stock cube and creamed sweetcorn.
  • Bring to the boil.
  • Add the shredded chicken and bring back to boil.
  • Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly.
  • Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15 cm above the pot.
  • Garnish with chopped spring onions.