Prep:10min    Cook:15min    Ready in:25min    Serves: 4

Ingredients

800ml chicken stock
420g tinned cream style corn
75g shredded, cooked chicken meat
1/4 teaspoon ground white pepper
salt to taste
2 tablespoons cornflour
125ml water
1 tablespoon sesame oil
1 egg white
spring onions, to garnish

Method

In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.

In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.

Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.

Add chopped spring onions to garnish and serve hot.