Chicken with Corn and Bean Curd Soup

Ingredients

1 can cream corn
400g bean curd, diced
150g chicken meat, finely chopped
2 eggs, beaten
3 cups water

Marinade:
1/2 teaspoon Pat Chun Light Soy Sauce
1/2 teaspoon corn starch

Sauce:
1^1/2 teaspoons corn starch
1 teaspoon Pat Chun Sesame Oil
1/2 teaspoon salt
1/2 teaspoon sugar
4 tablespoons water

Preparation

Marinate chicken.
Bring 3 cups of water to the boil. Add bean curd and cook for 5 minutes. Add chicken and pour in cream corn. Stir and bring to the boil.
Stir in Sauce and eggs. Bring to the boil.

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