Ingredients
- 1 liter chicken stock
- 1 teaspoon ginger, finely grated
- 1/2 pound skinless chicken breasts (2 breasts)
- 410 grams creamed corn
- 1 tablespoon soy sauce
- 2 egg whites (lightly whisked with a fork)
- 4 spring onions (finely sliced)
How to Make
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Step 1: Place chicken stock and ginger in a large saucepan. Bring to the boil and reduce to a simmer. Add chicken breasts to saucepan and cook for 6 minutes, or until cooked through. Remove chicken and allow to cool slightly before shredding.
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Step 2: Add creamed corn and soy sauce to chicken stock. Heat through and stir in shredded chicken, eggwhites and spring onions. Cook a further minute and serve immediately.
We hope you enjoy this recipe!
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