Ingredients
- 1 tbsp Sesame oil
- 500grams chicken breast
- 400grams Creamed corn
- 400grams Corn kernels
- 2 cups chicken broth
- 1 tbsp Soy sauce
- 2 teaspoons grated ginger
- Salt & pepper
- 2 egg whites, lightly whisked
- 1 tbsp corn flour
Method
- Add chicken and chicken broth to saucepan, simmer 5mins after boiling or until chicken is cooked through.
- Add both cans of corn and cream of corn to pot
- Add corn flour to 1/2 cup of hot water and mix to smooth paste and slowly add to pot. Stir for 2 mins until soup thickens.
- Add 1 tablespoon of Yeo’s pure sesame oil and stir through
- Add 2 egg whites and stir through until white (cooked)
- Add chopped spring onions (optional)
- Enjoy!
Product used in recipe
- Yeo's - Pure Sesame Oil
