Step 1

Bring water to boil in a stockpot.

Step 2

Add Maggi cubes (optional).

Step 3

Add chicken breast (or use leftover roast chicken .)

Step 4

Cook for approximately 10 minutes

Step 5

Take out the chicken and transfer the chicken pieces to a bowl of cold water and shred chicken.

Step 6

Add creamed or fresh corn to the stockpot

Step 7

Bring to boil again

Step 8

Add corn flour to water. Mix well.

Step 9

Pour into the stockpot and stir until soup thicken.

Step 10

In a steady stream, add lightly beaten eggs into the pot. (Alternative use spoon)

Step 11

Lower the heat to a simmer for 5 minutes or until the egg is cooked.

Step 12

Add shredded chicken

Step 13

Season with salt and white pepper (black pepper).

Step 14

Turn off the heat and add a dash of sesame oil.

Step 15

Garnish with spring onion and serve.