500g raw chicken breast, sliced thinly into bite-sized pieces
2 teaspoons cornflour
½ teaspoon sugar
2 litres chicken stock
5 level tablespoons cornflour mixed with 6 tablespoons cold water
310g tin creamed corn
420g. tin of corn kernels, drained
2 eggs, beaten
1 teaspoon sesame oil
salt & pepper to taste
4 tablespoons chopped spring onion
Place sliced chicken in a bowl, add 2 teaspoons of cornflour and sugar, and toss to coat. Cover and refrigerate until ready to use. Place chicken stock in a large saucepan. Bring to the boil on medium heat, then reduce to simmer.
In a small bowl mix 5 tablespoons cornflour and 6 tablespoons of cold water, to form a smooth paste. Add to simmering stock, stirring continuously. Add creamed corn and drained corn kernels – stir through. Add cornflour-coated chicken in small batches, stirring after each addition. Continue stirring for a few minutes, until chicken is cooked through.
Add sesame oil, and gradually pour in beaten eggs whilst continuing to stir. Season to taste. Serve sprinkled with chopped spring onion. Serves 4.