Ingredients
2 chicken stock cubes (both making 500ml of stock)
1 can of creamed corn (green giant is the best)
1 table spoon of corn flour (thickener)
salt and pepper to taste
spring onion
cooked chicken shredded
1 liter of water for stock and 60mls for cornflour
Drizzle of sesame oil
2 eggs
Method
Start by mixing both stock cubes with 1000ml of hot water
Add cooked chicken (sliced finely) and the tin of creamed corn
Add salt pepper and allow to simmer for 10mins
Mix 1 table spoon of cornflour with 60mls of water and add to the soup ( for a thicker soup i repeat this step twice, it depends on how you like the consistency) Allow to simmer for 5 mins
Beat the two eggs and drizzle from a fork into the soup
Chop spring onions and add to the soup
Finish with a drizzle of sesame oil and stir