Chicken Corn Soup Recipe

• 4 Chicken Fillets (boiled and shredded)
• 1 kg Chicken Bones
• 1 Bay Leaf
• 4 cloves Garlic
• 6 Whole Black Peppers
• 1 tin Cream Style Corn
• 2 Eggs
• 1 tsp White Pepper Powder
• 1 tsp Sugar
• 1 tbsp Sesame Oil
• 4 tbsp Corn Flour
• 4 cups Water
• Salt to taste

• Boil chicken bones in 4 cups of water with black pepper, garlic cloves and bay leaf until cooked. Strain the stock through a sieve.
• Boil corn in the stock. Add chicken, salt, sugar and white pepper powder.
• Combine corn flour with little water and stir in the soup. Simmer until thickens, stirring constantly.
• Beat eggs and add to the soup.
• Heat sesame oil and add a few drops to the soup while serving.