Ingredients
Method
- In a pan add 7 cups of water, add chicken, a few peppercorns, onion and boil until the chicken is cooked and you have 4 cups of chicken stock left. Strain the stock and shred the chicken.
- In a blender, add 1/2 cup of corn and 1 tbsp of heavy cream and blend. Mix that with the rest of the corn.
- In a pan heat oil and fry garlic. Add the shredded chicken breast and fry for 5 minutes on medium heat.
- Add the chicken stock and corn.
- In a cup mix corn flour and 3 tbsp of water, mix it in with the stock and stir.
- Add sugar, salt, MSG, white pepper and whisked eggs.
- Mix in soy sauce, vinegar and top with green onions.