
Ingredients:
• 1 tin – Creamed Corn
• 350 ml – Strong Chicken stock
• 15 gms – Cornflour
• 15 gms – Celery
• 1 flake – Garlic
• 1 small piece – Ginger
• 1 tsp – Fat
• 55 gms – Chicken diced (cooked)
• 2 – eggs
• Salt and pepper to taste
Method:
- Chop celery, garlic and ginger fine.
- Saute in fat. Add stock and cook for about half an hour.
- Add salt and pepper. Beat contents of can well.
- Add strained stock, blended well with cornflour.
- Beat egg slightly.
- Pour over boiling corn soup and stir with a fork till set.
- Serve piping hot, with soya sauce and chillies in vinegar.