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Ingredients |
| Sweet corn-cream style* | 1 tin |
| Chicken stock | 4 cups |
| Corn flour | 2 tbsp |
| Salt | 1 1/2 tsp |
| Ajinomoto (optional) | 1/4 tsp |
| Egg | 1 |
| Cooked diced chicken slightly beaten | 1/2 cup |
Method |
| Dissolve the corn flour in 1/2 cup water and keep aside. Empty the contents of the corn tin into a saucepan add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes. Add the salt and the shredded chicken and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajino moto and serve hot. |
| * Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use. |
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