Ingredients:
1 1/2 liters water
1 liter chicken stock, liquid
1 tablespoon chicken stock powder
1/2 cup shallots
500 g chicken breasts
2 cups frozen corn kernels
2 (420 g) cans creamed corn
3 tablespoons soy sauce
1 egg whites
pepper
Directions:
Place stock liquid, water and stock powder into boiler. Once boiled, add whole chicken breasts. Cook 10 minutes then remove chicken. Either shred or dice chicken then return to pot with shallots, corn kernels, creamed corn and soy sauce. Bring to boil, then reduce to slow boil. Cook a further 10 minutes. Whisk in beaten egg white. Add pepper to taste.
Servings: 10
Time preparation: 5 min.
Time total: 45 min.