Ingredients:

Stock:
8 cups chicken stock
4 tablespoons cornstarch mixed with 8 tablespoon cold water

Soup:
500 grams raw chicken tenderloins, sliced
3 teaspoons cornstarch
1 teaspoon salt
1 teaspoon sugar
400 grams tin of creamed corn
400 grams tin of corn kernel, drained
2 egg
3 teaspoons salt (or to taste)
2 teaspoons sugar (or to taste)
2 teaspoons sesame oil
1/2 teaspoon ground white pepper

Method:

• Heat the chicken stock and bring to a boil and then turn down to a simmer. While the stock is heating up, mix the chicken with the 3 teaspoons of cornstarch, salt and sugar and set aside.
• When the stock is simmering, mix in the stock cornstarch and water mixture – be sure to mix it up just before adding it in as the cornstarch settles at the bottom. Stir and then add the creamed corn, corn and then the chicken mixture in small lots (you don’t want to add it as a giant clump). Stir for a minute or two – it doesn’t take long for the chicken to cook.
• In a small bowl add the eggs, salt, sugar, sesame oil and ground white pepper and beat. Pour into the soup in a thin trickle while stirring followed with spring onion.

Tip:

• Soup freezes well for 3 months.

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