Asian Style Chicken And Sweet Corn Soup

• 3 cups low-sodium chicken stock
• 1 cup water
• 2 tbsp Chinese cooking wine or sherry
• 1/2 oz fresh ginger, grated
• 1 clove garlic, thinly sliced
• 2 tsp low-sodium soy sauce
• 2 None chicken breasts
• 1 None egg
• 14 oz can creamed corn
• 10 oz can corn kernels, rinsed, drained
• 3 None spring onions, thinly sliced

1. In a large saucepan, bring stock, water, wine, ginger, garlic, soy sauce and chicken to a boil over medium heat. Reduce heat and simmer 7 mins, or until chicken is just cooked through. Remove chicken from stock. When cool enough to handle, shred coarsely.
2. Return stock to a boil. In a small bowl, whisk egg lightly. Slowly pour egg into stock, whisking constantly so it forms fine threads. Add creamed corn, corn kernels and chicken and return to a boil. Sprinkle with spring onion to serve.

lowsodium, water, wine, fresh ginger, clove garlic, soy sauce, chicken breasts, egg, corn, corn kernels, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/29588 (may not work)