Quick Chinese Chicken Corn Soup

Ingredients:

Water 2 cups

Chicken stock cubes 2 or Chicken stock 3 cupsChicken breast 2 or Cooked diced chicken 1 cup

Creamed corn 1 cup (You don't have to blend creamed corn as it is already blended. Can use tinned sweet corn kernels blended with a little water) 

Soya Sauce a little

Salt
Corn flour 1 tbsp
Cold water 2 tbsp
Egg whites 2
Parsley chopped 2 tbsp

Method:

Boil 4 cups water with 2 chicken stock cubes.
Add in a chicken breast cut in two.
When done, shred the meat.
Add the shredded meat in the stock again.
Add in some soya sauce and salt.
Add in blended corn (tinned) with little water.
(Note: The soup can be cooled and frozen if you want to save it. Cannot freeze after eggs and cornflour is added.)
Bring mixture to a boil over medium heat, stirring occasionally.Blend corn flour with cold water and add to soup.
Continue cooking, uncovered, for 3 minutes.
Beat eggs and in a slow thin stream add in the soup and let simmer on low till done.
Don't mix after adding egg.
Reduce heat to a simmer and cook.
Ladle soup into individual bowls and garish with parsley.CHICKEN CORN SOUP is ready to enjoy.

Chicken Corn Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.