Thread: CHICKEN & SWEETCORN SOUP (chinese style)

You will need:-

5 chicken legs, or thighs
3 cans of mushed sweetcorn
1 can of whole corns
2 tablespoons of chicken stock
1 egg

Boil the chicken on low in water for around 1hr to 1 & a half hours until the chicken falls of the bone by itself.

Take the chicken carefully out of the water and disregard the fat, skin, bones and shred the pieces small. Place them back into the water, ensure water is on low now. Add the chicken stock and sweetcorn and stir until a cream texture appears, if too much water, add another can of the mushed corn.

Add an egg and stir around the egg gently until the white of the egg starts to show and separate across the top, keep water on low. The yolk is option to keep in there, once cooked.

Then serve...