Chicken Sweet Corn Soup

Method

Dissolve the cornflour 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 cornflour 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 ajino moto and serve hot.

*Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.