Step 1

First cut the chicken and carrot into small dices. Finely chop the garlic cloves and ½ cup of sweet corn. Cut spring onions into thin slices and set aside.

Step 2

In a medium pot, pour the chicken stock in, bring it boil with medium heat.

Step 3

Add the chopped garlic and chicken pieces stir well, then follow with the carrot cubes, sweet corns and mashed sweet corn. Close the lid the simmer with medium heat for 5-6 minutes.

Step 4

Combine 2 tablespoon of corn starch(flour) with ¼ cup water. Beat 2 eggs and season with a sprinkle of salt.

Step 5

Pour the corn starch water in and stir well. When the soup start to get thicken, pour the egg slowly and stir gently in the same direction. Season with salt, white pepper and sesame oil. Turn off the heat and add chopped spring onions.

Step 6

Make a taste test and add more salt or pepper according to your taste.

Step 7

Transfer to serving bowl and garnish with chopped spring onions.

Step 8

You can serve up to 4 persons as a side. Enjoy!