• 1 x BBQ Chicken, bones removed and meat shredded
  • 2 litres chicken stock (boxed stock works fine, as does home made)
  • 3 x 420g cans creamed corn
  • 1 inch grated fresh ginger
  • A few slurps of sesame oil
  • 2 eggs, beaten
  • White pepper
  • 4 tsp cornflour, mixed with just enough water to pour out of the cup
  • Chopped shallots to serve


Put stock and creamed corn into large heavy based saucepan and heat. Add shredded chicken, grated ginger and sesame oil.  While simmering, stir constantly while you pour the egg into the soup in a thin stream so that it cooks into long whisps of egg ribbons. Add white pepper to taste. Thicken with a little cornflour mixed with water (which you need to add while stirring the simmering soup). Serve with chopped shallots.