1 tin sweet corn-cream
4 cups chicken stock
2 tbsp corn flour
1 1/2 tsp salt
1/4 tsp ajinomoto (optional)
1 egg, slightly beaten
1/2 cup cooked diced chicken
Method
Dissolve the corn flour in 1/2 cup water and keep aside.
Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes.
Add the salt and the shredded chicken and keep on simmer.
Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajinomoto and serve hot.
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