MAKES 4          PREP 5 MINS          COOK 20 MINS

INGREDIENTS

• 2 cup of chicken thigh fillets, sliced
• 2 garlic cloves, finely chopped
• 1 L chicken stock
• 2 cans of creamed corn 
• 1/2 cup of spring onions, chopped finely
• 1 teaspoons sesame oil
• 2 table spoons of chicken stock powder
• Salt & black pepper to season
• 2 tablespoons vegetable oil
• 1 egg lightly beaten
• 1 table spoons of corn flour mixed with 2 table spoons of water
• 1 teaspoon of soya sauce, garnish

METHOD

1. Place vegetable oil on a medium size sauce pan and add the chopped garlic. Stir frequently until fragrant and add the chopped chicken. Stir for about 2 minutes until chicken begins to start cooking from the outside. 
2. Pour the chicken stock, creamed corn, chicken powder, salt and pepper. 
3. Cook over medium heat and simmer for 5 minutes until chicken is cooked through.
4. Add spring onions and corn flour mix and stir through until the soup consistency begins to thickens. 
5. Turn off the heat and gradually stir in egg, then sesame oil. 
6. Garnish with spring onion and soya sauce.