Pop the following in a saucepan and bring to the boil
50g of cooked Chicken Breast, thinly sliced
2 tablespoons of soy sauce (Kikoman C00039)
2 tablespoons of Cornflour
100ml. Cold Water
1 tablespoon of Sesame Oil
2 Tablespoons of Peanut Oil
1 Teaspoon of Salt
1 Teaspoon of Black pepper
1 tub of Knorr Chicken Stock Pot
285g of tinned sweetcorn (naturally sweet)
Simmer for 1 minute then take it off the heat and add 1 egg white.
Stir quickly as the egg white solidifies in the soup. That’s it! You can garnish with some chopped spring onion if you like too.