1 litre chicken stock (I use Knorr chicken stock pot or stock cubes)
4 chicken thighs on the bone
1 tin cream style sweatcorn
1 tsp salt
2 dashes pepper
1 tsp soya sauce
1 tsp sesame oil
1 tsp corn starch (maizena)
1 chopped spring onion
Boil chicken thighs in the stock till cooked.
Remove, debone and shred. Return shredded chicken to pot.
Add salt and sesame oil. Add sweet corn.
Mix some of the soup liquid with the corn starch to thicken. In the sweet corn tin mix yolks of egg and add.
Whisk the egg whites (separately).
Drizzle the egg whites over the back of a fork (or through a slotted spoon) dragging over the soup.
Add 1 tsp light soya sauce. Garnish with spring onion.
Prepared, tried and tested by: Melanie Kramar