Ingredients:
- 2 Chicken breasts,Skinless and boneless
- Sweet corn ( cream style) 100 grams
- Cornflour/ corn starch 1 tablespoon
- Chicken stock 4 cups
- Salt to taste
- White pepper powder to taste
- 2 Egg whites,whisked
- Mix cornflour in a half a cup of water and keep aside.
- Cut chicken breasts into small pieces and cook in four cups of boiling chicken stock or water for five minutes.
- Add sweet corn and continue to boil.
- Add salt and white pepper powder. Boil for two minutes.
- Reduce heat and add the cornflour mixture.
- Stir continuously and bring the mixture to a boil again.
- Add the egg whites, gently stir and serve hot.