An easy and economical dish made with chicken stock, sweet corn and egg white. Preparation time up to 25 minutes, cooking time approximately 25 minutes.  Serves 4. Ingredients .

Ingredients

150g or 5½oz of canned sweetcorn    

700 ml or 1¼ pints of chicken stock

2 medium-sized cooked chicken breasts

8 baby corn cobs

2 Egg whites 50g or 2oz

Spring onions, chopped

2.5-cm (1-inch) piece root ginger, chopped

30ml or 2tbsps of light soy sauce

Salt and freshly ground pepper ... to taste

Cooking Instructions

Place chicken stock, 700 ml, into a saucepan and gently cook for 5 minutes. Whilst cooking, cut chicken breasts into thin slices and stir the chicken into the stock.  Add the sweet corn from the can and baby corn, and stir. Cover, bring to boil and simmer for 10 minutes. Add the ginger, soy sauce and spring onions, and continue cooking for another 10 minutes. Add salt and pepper if necessary, lastly stir in the egg white ... before serving.