Ingredients

150 gm skinless chicken breast fillets 3 tspn cornflour soy sauce 1 tbsp vegetable oil 3-4 cups chicken stock 310-320 gm canned creamed sweet corn sea salt & freshly ground pepper 1 packet thin noodles, eg. Singapore 2 tbsp cold water 1-2 spring (green) onions, shredded 1 egg, whisked

Description

Chop Chicken Until Finely Minced. Then Put In A Bowl And Mix In 2 Tspn Each Cornflour And Soy. Heat Oil In A Wok (or Large Non-stick Pan) And Cook Chicken Until Sealed, Stirring And Mashing With A Wooden Spoon As You Do So. Add 3 Cups Stock, Creamed Sweet

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