Ingredients

• 150 g chicken breast meat
• 1000 ml chicken stocks (3 tbsp of concentrated chicken stock mixed with 1 litre water)
• 1 packet sweet corn cream style (380g)
• 1 packet enoki mushrooms, rinsed, cut and halved if still too long
• 4 pcs fresh shitake mushrooms, blanched over hot water and sliced thinly
• 4 stalks of baby sweetcorns, sliced thinly
• 1-2 eggs, lightly beaten and mixed with 2-3 tsp water
• 1-2 slices of ginger
• Spring onions for ganishing, chopped
• Corn flour mixture (dilute some cornflour with water, adjust the consistency according to your personal preference)
• Pepper to taste

Stove or oven method:

Rinse and pat dry chicken breast meat. Cut into small & long strips. Marinate with light soy sauce, sugar and cornflour for about 15-30 minutes.

Bring the chicken stocks/ water in a pot to boil. Add in chicken concentrated stock if used.

Add in ginger slice, baby sweetcorns and mushrooms. Simmer for 10 minutes.

Add in cream corn and stir well.

Add in chicken strips and stir well until it is fully cooked.

Add in cornflour mixture and stir gently to thicken.

Pour the egg mixture slowly into the soup, stir until it forms thin egg shreds on the surface. Turn off the heat.

Season with pepper and sprinkle some spring onions before serving.

Tips:

You can vary the vegetables in this recipe according to your preference and availability. Add some salt to taste into your own portion but leave it out for baby.​​