Easy Chinese Chicken And Corn Soup

A very quick and easy soup perfect for a sunday night dinner. One i found in the sunday life magazine in the age newspaper.

Bring the stock to the boil in a large saucepan.

Add chicken breast fillet to the stock , turn the heat off and cover the pain with a lid for 15 minutes.

Remove chicken breast from the stock and leave to cool for a few minutes then shred.

Add corn to stock and bring to the boil over a medium heat.

Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.

Add shredded chicken to soup.

Slowly pour beaten eggs into the soup in a steady stream , stirring constantly with a fork.

Serve topped with the sliced spring onions and enjoy !.

Nb: cooking time includes the 15 minutes for poaching" the chicken breast".

chicken stock, chicken breast fillet, canned corn kernels, creamed corn, cornflour, light soy sauce, eggs, spring onions