I thought I would try and post each recipe I do this week (no matter how boring). This is one of mine and husbands favourites and surprise surprise my non eating four year old even started eating it last night! Win!
500g Chicken Breast (I cut each in half)
1 litre chicken stock..the real stuff is best but the carton stuff will do too.
I large can of creamed corn
1 medium tin of corn kernels
Bunch of shallots/spring onion chopped
1 tablespoon of salt reduced soy sauce
1 tablespoon of freshly grated ginger
1 teaspoon of sesame oil
I egg lightly beaten
Place the chicken and stock into your soup pan and bring to the boil. Simmer for five minutes. Remove chicken and turn down the heat to low. Add the creamed corn, corn and ginger. Shred the chicken. Add it back along with the soy sauce and simmer for five or so minutes. Add the beaten egg and stir until it is white and swirly. Remove from heat and add the shallots and the sesame oil. Serve with your favourite crusty bread. Enjoy :-)
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