Chinese Chicken And Corn Soup

• 1 (420 g) can creamed corn (14 3/4 oz)
• 1 chicken stock cube, crumbled
• 1 teaspoon Chinese five spice powder
• 1 -2 chili, chopped (optional)
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon cold water, to make a slurry
• 3 spring onions, chopped (scallion)
• 100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
• 1 large egg, beaten
• sesame oil

1. Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
2. Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
3. Stir in cornstarch mixture, continue stirring until soup thickens.
4. Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
5. Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
6. Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

corn, chicken, spice powder, chili, cornstarch, cold water, spring onions, chicken, egg, sesame oil

Taken from www.food.com/recipe/chinese-chicken-and-corn-soup-114651 (may not work)