• 200g chicken breast fillet (finely sliced)
• 1 tsp salt
• 2 egg whites
• 3 cups chicken stock
• 1 cup creamed corn
• 1 tbsp cornflour
• 2 tsp soy sauce = See ingredient with photo
• 2 spring onions (diagonally sliced) = See ingredient with photo

This recipe is great on a cold winter day.

To prepare:

• Place chicken in a bowl and sprinkle over the salt
• Lightly beat the egg whites till foamy then fold egg whites into the strips
• Cover and set aside in refrigerator for 1 hour
• Bring chicken stock to a boil and add creamed corn
• Add cornflour in a bit of water to form paste
• Add cornflour paste to soup, stir constantly till mixture thickens
• Reduce heat and add chicken to stock, stir
• Heat soup over high heat for 5 mins or till chicken is cooked
• Season with soy sauce and sprinkle spring onions on top