中国粥之Chicken and Sweet Corn Soup

Ingredients:

1 Chicken Leg or Breast
1 tsp Light Soy Sauce
Dash of Pepper
Dash of Sesame Oil
300ml Chicken Stock
1 tin Cream Style Corn (about 400g)
1 Tbsp Light Soy Sauce
1 Egg, beaten
2 tsp Cornflour mixed with 2 Tbsp Water
Method:

1.Remove the skin & fat from the chicken. Cut into thin strips.
2.Marinade chicken with the seasoning ingredients*.
3.Heat up chicken stock and creamed corn in a large pot. Add 1 Tbsp light soy sauce.
3.When hot, add in beaten egg and stir gently, so the egg cooks in strands.
4.Add cornflour mixture to thicken.
5.Divide the soup into individual bowls.
6.Heat up non-stick frying pan. Stir-fry chicken strips until cooked.
7.Scatter a few strips of chicken over the surface of each bowl of soup.
8.Serve.