1 tsp canola oil
1 onion
2 celery stalks
2 chicken thighs, boneless skinless
400g can creamed corn
2 tsp crushed garlic
2 tbsp soy sauce
1 tsp sesame oil
1/2 tsp white pepper
2 eggs
1 tsp sesame oil
2 spring onions
Salt and pepper
Directions
Soup: Heat a large pot to medium heat with 1 tsp canola oil. Dice 1 onion and 2 celery stalks. Add to the pot. Add 2 chicken thighs, 2 tsp crushed garlic, 1 can of creamed corn, 3 tsp chicken stock powder, 2 tsp soy sauce, 1 tsp sesame oil and 1/2 tsp white pepper. Bring to a boil, reduce the heat to low and let cook for 20 minutes.
Chicken: Remove chicken from the soup and dice into small chunks. Add back into the soup and stir.
Egg ribbons: Beat 2 eggs. Remove the pot from the heat and slowly pour the eggs in a thin stream while stirring gently to create ribbons.
Serve: Ladle into bowls and top with sliced spring onions, and chilli oil if desired.
