Chinese Chicken Corn and Noodle Soup

SERVING SIZE: 10

PREP TIME: 20 mins

COOK TIME: 1 hr 20 mins

TOTAL TIME: 1 hr 40 mins

Ingredients

1/4 cup oil

2 eggs whisked

4 chicken thighs diced

1 tablespoon minced garlic

3 tablespoons minced ginger

150 grams noodles [I used Singapore noodles][

3 spring onions finely sliced

2 teaspoons soy sauce

2 teaspoons sesame oil

1 tablespoon corn flour dissolved in 1/4 cup water

1 420 g tin creamed corn

1 420g tin corn kernels [drained]

2 heaped teaspoons of powdered chicken stock

2-3 teaspoons salt

pepper to taste

8 cups water

Method

Place chopped chicken thighs in water , bring to boil and simmer 1 hr

Now add all the remains ingredients reserving the eggs, cornflour slurry and spring onions

Bring the soup to the boil and simmer 20 minutes

Now pour in the cornflour stir through

Pour in the eggs constantly stirring, then top with the spring onions , taste iff need more salt or soy sauce, ready to serve!