Chinese Chicken And Corn Soup

• 4 liters cold water
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 whole chicken, cut into pieces to fit pot
• 1 tablespoon chicken stock powder
• 2 (440 g) cans creamed corn
• 2 (420 g) cans corn kernels (or use frozen corn kernels)
• 2 tablespoons cornflour
• 5 eggs
• 4 spring onions, sliced

1. Place water, garlic, bay leaves and chicken into a large pot.
2. Bring to the boil, simmer uncovered for 40 minutes.
3. Skim any scum from surface as it cooks.
4. Remove chicken and remove the meat from the bones.
5. Discard the skin and bones.
6. Remove bay leaves.
7. Shred the chicken into small pieces and add back to the stock.
8. Refrigerate the pot of chicken and stock overnight.
9. Next day, remove all of the fat from the top of the stock and throw it away.
10. Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
11. Bring to boil.
12. Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
13. Beat eggs in a small bowl.
14. Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
15. Serve soup garnished with the sliced spring onion.

liters cold water, garlic, bay leaves, chicken, chicken, corn kernels, cornflour, eggs, spring onions

Taken from www.food.com/recipe/chinese-chicken-and-corn-soup-88638 (may not work)