Ingredients:
300 gr chicken meat, cut into pieces
2 ½ liters chicken stock
250 grams of egg
200 g sweet corn, boiled
50 gr cornstarch
100 g of sesame oil
1 teaspoon salt
½ tsp pepper powder
5 g of powdered chicken broth
 
How to make:
A. Simmer chicken stock, add the sesame oil, season salt, pepper and chicken bouillon powder.
2. Thicken broth with cornstarch is added a little water, and cook until bubbling.
3. Saute chicken until cooked, shredded-shredded.
4. Spoon the sauteed sweet corn and chicken soup into bowls. Flush with hot sauce, and serve