Chicken (boneless), shredded – 1/2 cup
Creamed Corn – 1 can (15/16 ounce can)
Corn – 1/2 can (15/16 ounce can)
Corn Flower
Chicken Cube
Peanut Oil – 2 tbsp
Chinese Rice Wine (optional) – 2 tsp

Soy Sauce – 1 tsp
Black Pepper
Green Chili (chopped) – 1
Egg (white) – 2
Scallion, chopped – to garnish





Chicken Corn SoupHeat 4 cups of water in a sauce pan and add chicken cube to make a stock. While chicken stock is being prepared, take a boneless chicken breast, skinned, and cut into tiny pieces. In a small bowl, take 1 cup of water and mix 1 sp of corn flower. Now mix with chicken pieces, Chinese rice wine, soy sauce, salt, and black pepper.

Heat peanut oil in a skillet. Add chicken stock and cook until it comes to a boiling point. Add corn and creamed corn and cook in high heat until it brings to a boil. Now lower down the heat and add chicken mix and cook until chicken is tender. Taste the seasoning. Add chopped chilies, if desired. When the soup looks done, add beaten egg white slowly and stir simultaneously. Garnish with chopped scallions.