Serves 4, prep time 15 minutes, cooking time 20 minutes
250ml of fresh chicken stock
2 chopped garlic cloves
1 tin of creamed sweetcorn
1 small tin of sweetcorn
4 sliced spring onions, keeping some to serve
2 cups of shredded cooked chicken
2 tsp soy sauce
1 tbsp sweet chilli sauce
2 free-range egg whites
1 tbsp sesame oil
Salt & pepper
Pour the chicken stock, garlic, creamed sweetcorn, corn kernels and half the spring onion into a large saucepan over medium heat.
Season, cover and bring to the boil.
Reduce heat and simmer for ten minutes.
Add chicken, soy sauce and sweet chilli sauce and stir.
Simmer for 10 minutes or until heated through.
Stir in egg white and sesame oil.
Remove from the heat and serve with some toasted bread and topped with remaining spring onion.