Chicken and Sweetcorn Soup
Ingredients2 cans of creamed corn1 fresh corn-3 cups of leftover roast chicken - shredded2 eggs - give it a light whisk1.5 liter of water2 maggi chicken stock cubesa dash of sesame oilsaltwhite pepper
- Bring water to boil in a stockpot. Drop in the Maggi cubes.
- Add shredded chicken, creamed or fresh corn. Bring to boil.
- Season to taste.
- In a steady stream, pour in the egg.
- Lower the heat to a simmer for 5 minutes or until the egg is cooked.
- Add white pepper.
- Turn off the heat and add a dash of sesame oil.
- Serve
