•1 tin Cream style Sweetcorn
•100g Cooked Chicken (finely chopped)
•1 tsp Salt
•1 tsp Chicken Stock Granules
•Ground White Pepper
1. Add one tin of cream style sweetcorn and 1 pint of water in saucepan. Bring to boil.
2. Add 1 tsp of salt, 1 tsp of chicken stock granules and a pinch of White Pepper.
3. Turn heat to minimum.
4. Thicken the soup with 2 tsp of cornflour (mixed with water).
5. Add 1 egg (beaten) and stir well.
6. Add the cooked chicken and a few drops of sesame oil.