Click on a category to see more recipes in this category
Ingredients
2 Teaspoons peanut oil
2 Green onions -- sliced thinly
1 Clove garlic -- crushed
1 Liter chicken stock
1 Liter water
170 grams chicken breast fillets, finely chopped
1 (15 1/2 oz) Can creamed corn
1 (15 1/2 oz) Can corn kernels
1 Tablespoon corn flour
1/4 Cup water
1 Egg, lightly beaten
Instructions
Heat oil in large saucepan; cook onion and garlic, stirring constantly, until onion softens.
Add stock and the water to onion mixture; bring to a boil. Reduce heat, add chicken; simmer, uncovered, about 5 minutes or until chicken is cooked through.
Add both corns, and corn flour blended with the extra water; cook, stirring, until mixture boils and thickens slightly. Gradually add egg, in a thin stream, to simmering soup.