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.
With the weather turning cold and dark fast, I created the following dish to warm up the belly without adding...