Instructions

1. Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and sauté for a minute.
2. Add shredded chicken and sauté for a minute.
3. Add cream style sweet corn and chicken stock and bring to boil. Reduce flame and cook for a minute.
4. Add sugar and salt to the simmering soup and cook further for 3-4 minutes.
5. Mix corn flour in 4 Tbsp of water and keep aside.
6. Add this corn flour mixture and go on stirring till the soup thickens on low flame.
7. Slowly add the beaten egg and continuously stir in one direction only.
8. Switch off the flame and garnish with the spring onion greens and serve hot. Season with white pepper powder.