Published Sunday, 06 February, 2011 by emily
pan fry the chicken in a tiny bit of oil till just cooked or just underdone (it'll cook more in the soup!)
bring your chicken stock to the boil and add the chicken (try and get rid of as much oil as possible!) and the sweetcorn
beat the egg in a bowl
with a fork, stir the stock mixture quickly whilst adding the egg, it'll make egg strands and won't clump. keep mixing for a few minutes!
add some chopped spring onion on top and add soy sauce to taste.
prawns koliwada: crispy and yummy recipe https://t.co/APG1vwdWja
chicken salad: fruity twist on a classic https://t.co/kwZ46UPsaZ