Ingredients:
1 (420 g) cans creamed corn ( 14 3/4 oz)
1 chicken stock cubes, crumbled
1 teaspoon Chinese five spice powder
1 -2 chili, chopped (optional)
1 tablespoon cornstarch, mixed with
1 tablespoon cold water, to make a slurry
3 spring onions, chopped ( scallion)
100 g cooked chicken, chopped ( 4 oz, leftover or from a roast etc)
1 large eggs, beaten
sesame oil
Directions:
Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
Stir in cornstarch mixture, continue stirring until soup thickens.
Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.