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2 chicken breasts
325g tin sweetcorn
3cm piece of ginger, finely chopped
3 cloves garlic, finely sliced
4 spring onions, sliced
4 chicken stock cubes made into 1L
1 tbsp soy sauce
2 eggs, beaten
1 tsp Lemon Pepper
Handful of fresh parsley, chopped
Sesame oil to serve (optional)
Dash of cooking oil
Boil the chicken until cooked through, about 10 minutes. Drain and leave to cool in a bowl of cold water.
Once the chicken has cooled, shred each chicken breast lengthwise into long strips using your hands. Set aside.
Mash three-quarters of the sweetcorn using a mortar and pestle until smooth. Set aside.
Heat a dash of cooking oil in a large saucepan and cook the ginger and garlic over a low heat. Stir well, cooking for around 2 minutes.
Add most of the spring onions and cook for a further 2 minutes.
Add the chicken stock and soy sauce to the saucepan. Bring to a boil and then reduce to a simmer.
Once simmering, add the mashed sweetcorn, remaining sweetcorn kernels, shredded chicken and Lemon Pepper. Stir well and cook for a further 5 minutes.
Remove the saucepan from the heat and slowly pour in the egg, stirring continuously.
Add in the parsley and mix. Serve with a tablespoon of sesame oil.