Preparation Time

About 45 minutes

Ingredients

• 4 litres of chicken stock
• 2 tablespoons of grated ginger
• 1 x 420 gram can of creamed corn
• 2 tablespoons of sesame oil
• 1 tablespoon of soy sauce
• 1 egg white
• 2 shallots, thinly sliced
• 2 chicken breasts

Method

In a saucepan, boil the chicken in 2 litres of chicken stock until cooked through. Once the chicken is cooked, remove it from the stock and set aside to cool. Add the remaining stock, corn, ginger, sesame oil and soy sauce to the saucepan. Bring to the boil then reduce heat and add whisked egg whites whilst stirring vigorously. Shred the chicken and add, along with half the shallots. Warm through and serve. Top with the remaining shallots.

What worked?

It all worked.

What didn’t work?

Nothing.

Any surprises?

I didn’t add any corn flour as most people do. It just didn’t need it. Delicious.

Cost?

Under $15 for four serves.