Categories: Soup- stew-chowder

Ingredients

• 6 cups chicken stock
• 1 (14 to 16 oz.) can creamed corn
• 1 boneless, skinless chicken breast, cut into 1/2-inch cubes OR 2 cups shredded leftover cooked chicken
• 1/2 tsp. sesame oil
• 1 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• 1 egg, beaten

Directions

1. In a medium pot, bring the chicken stock to a boil. Reduce heat to a simmer and stir in the creamed corn. Add the cubed chicken and cook 5 minutes or until the chicken is cooked through. (If using leftover chicken, cook 2 to 3 minutes or until heated through.)
2. Add the sesame oil, then ad the salt and pepper. Taste and adjust seasoning. Slowly pour the egg into he soup in a steady stream, stirring or whisking constantly. The egg should cook immediately and look like long yellowish-white strands. Remove from heat as soon as you see the strands appear. Serve immediately.

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