Chinese-style Corn and Egg Soup

• 1/2 Chicken breast
• 1 tbsp Sake
• 2 Eggs
• 50 grams Cellophane noodles
• 1/2 can Canned creamed corn
• 1/3 Green onions (with the green parts)
• 600 ml Water
• 1/2 tbsp Chinese soup stock
• 1/2 tsp Salt
• 1 tbsp Katakuriko
• 2 tbsp Water
• 2 tsp Sesame oil
• 1 Salt and pepper

1. Butterfly the chicken breast and season with salt and a little sake (not listed).
2. Cover with plastic wrap and microwave for 2 minutes.
3. Chop the green onion roughly.
4. Wait until the chicken has cooled down, then shred it with your hands.
5. Rehydrate the cellophane noodles in hot water and cut.
6. In a pot, bring the 600 ml of water, Chinese soup stock, salt, and creamed corn to the boil.
7. Add the chicken from Step 2, then add the katakuriko dissolved in water to thicken the soup.
8. Add the beaten eggs.
9. When the eggs are done, add the sesame oil and season with salt and pepper.
10. Dish it up, scatter some green onions and serve with ra-yu if you'd like.
11. "Shrimp Spring Rolls".
12. "Mapo Tofu".
13. "Ebimayo - Prawns with Mayonnaise".

chicken, sake, eggs, noodles, corn, green onions, water, chinese soup stock, salt, katakuriko, water, sesame oil, salt

Taken from cookpad.com/us/recipes/148381-chinese-style-corn-and-egg-soup (may not work)