Chicken stock
2 thigh fillets
1/2 onion
1/2 kg bag of frozen corn or 2 cans of creamed corn
2 eggs (beaten)
2 heaped tablespoon of corn flour
1 teaspoon sugar
1 teaspoon chicken powder
fish sauce to taste
Chuck the chicken, sugar, chicken powder and onion in with the stock...if havent got stock use chicken maryland instead of fillet..some water simmer until chicken is cooked..
take chicken out to cut into bite size and then chuck it back in with the corn..
once boiled add the corn flour (mixed with some cold water) stir continuously while adding or else it will sink to the bottom of the pot and wont thicken the soup..
fish sauce to taste..
on medium heat add beaten eggs stirring through slowly with chop sticks or fork..
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