Chicken And Corn Soup

• 1 Tablespoon Oil
• 2 whole Spring Onions, Cut Finely (or More To Taste), Plus Extra For Garnish
• 8 cups, 7 tablespoons, 3/4 teaspoons, 1/3 pinches Chicken Stock
• 2 whole Green Chilies (optional)
• 1 Tablespoon Ginger, grated
• 1/2 pieces Chicken Breast Cut Into Bite Sized Pieces
• 3/4 pounds, 2-1/8 ounces, weight Creamed Corn
• 4 Tablespoons 6 Tablespoons Corn Flour Mixed With A Few Tablespoons Of Water
• 2 whole Egg Whites
• Salt And Pepper, to taste

1. Heat the oil in a large pot. Add the onions and fry them until they are soft. Add the chicken stock, chilies, ginger, chicken pieces, salt and pepper. Boil for 10 to 15 minutes.
2. Now add the creamed sweet corn and boil for few minutes. Add the corn flour mixed with the water and boil for few more minutes until the soup is thick.
3. Lightly beat the egg whites with a bit of water and add to the soup in a thin stream, stirring well. Serve the soup garnished with the extra spring onions.

oil, spring onions, chicken, green chilies, ginger, chicken, ube, flour, egg whites, salt

Taken from tastykitchen.com/recipes/soups/chicken-and-corn-soup/ (may not work)