1000ml water or chicken stock
1 large piece boneless chicken breast,diced + 2 tbsp. corn flour
1 400ml can creamed sweet corn
3 large eggs
1/2 block soft silken tofu,diced
2 cubes chicken bouillon (omit if using chicken stock)
salt to taste
1 tbsp. ground black pepper or white pepper powder
1 stalk scallions, washed and cut in small rings
Heat water or chicken stock in a medium stock pot at high heat.When water or soup is rolling boil,add in diced chicken with corn four.Slowly use ladle to separate the chicken mixture,add in sweet corn and seasoning.
Crack all eggs in a bowl,lightly beat the eggs with fork.When soup rolling boil again add in the beaten eggs and diced tofu.Cook for another 1 minutes and removed from heat.
Dish soup into individual bowl and sprinkle with some scallion before serve warm.