This recipe came from family friends who own a Chinese retaurant.
Ingredients (serves 12)
- 3 Tins Creamed Corn 310g
- 4 Chickent Breasts
- 1 Bunch Spring Onions
- 6 Slices Ham diced
- 2 Egg Whites
- 9 Cups Water
- 1 Pinch Salt
- 2 Table Spoons Cornflour
Method
- Cut chicken breast into chunks and boil in water for 10 minutes. Remove chicken from pot with slotted spoon and allow to slightly cool on plate. Shred chicken into small pieces and return to pot.
- Bring to boil, add creamed corn, diced ham, and salt. Add mixed cornflour and stir.
- Turn off gas and slowly whisk in 2 egg whites. Serve hot with spring onions scattered on top.
Notes
You can use chicken thighs in place of breasts, or even a whole chicken with the skin removed.
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