Ingredients

2 tsp	Sesame oil
4	Spring onions
2 L	Chicken stock
115 g	Baby corn
300 g	Chicken breast
1 tbsp	Corn flour
2 tbsp	Soy sauce
2 cm	Piece fresh ginger
420 g	Can creamed corn
1 1/3 cup	Frozen corn
2	Eggs
225 g	Can of bamboo shoots
	Fresh corriander
	Pepper

Equipment

• Large pot

Method

1. Finely slice ginger and spring onions, add to pot with sesame oil on medium heat and cook for 3 minutes
2. Chop baby corn into small pieces then add to pot with stock and bring to a boil then turn heat to low
3. Cut chicken breast into thirds to reduce cooking time and put in pot, cover with lid and simmer 10 minutes
4. Remove chicken from pot and set aside to cool
5. In a separate bowl mix a few spoons of stock from the pot with the cornflour then poor into stock and stir
6. Add soy sauce, creamed corn and frozen corn and stir
7. Beat eggs then slowly poor into soup while stirring gently
8. Shred chicken breast and return to stock
9. Add bamboo shoots and cook 1 minute to warm them
10. Serve soup in boels then chop coriander and sprinkle over with pepper to taste

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