Ingredients
- 500g Chicken Thighs, cleaned & thinly sliced.
- 420g (1 can) Creamed Corn.
- 1.2 litres Chicken stock (Recipe Here).
- 1 cup Corn kernels.
- Corn Flour Mixture (3 teaspoons of corn flour and 3 Tablespoons of water).
- 6 – 8 drops Sesame Oil.
- 3 – 4 Spring Onions, washed, roots removed & thinly sliced.
- Fresh Ground Black Pepper.
- 3 Egg Whites.
Method
- Put chicken stock and chicken into a large pot and bring to the boil.
- Turn down heat and simmer for 5 – 7 minutes.
- Add all white parts and ½ of the green parts of the spring onions.
- Cook for a further 5 minutes, stiring occasionally.
- Mix in corn kernals, creamed corn, pinch of pepper & sesame oil and cook for 3 – 5 minutes.
- Take the pot off of the heat and whisk in the egg whites.
- Once all the egg whites has been whisked in, return to heat.
- Gradually add the corn flour mixture while constantly whisking until it reaches perfect consistency (may not need to add all the mixture).
- Serve in bowl, topped with the green parts of the spring onion and pepper.