Inspiration borrowed from Mum, who borrowed it from Jan
People required to devour: 4
1 tablespoon oil
250g chicken fillet, thinly sliced
4 cups chicken stock
420g can creamed corn
310g can corn kernels, drained
2 tablespoons cornflour
1/4 cup cream
2 tablespoon water
1 egg, lightly beaten
2 shallots, sliced
Heat oil in pan, brown chicken. Add chicken stock, creamed corn and corn kernels. Bring to the boil stirring.
Stir in combined cornflour, cream and water. Simmer until thickened.
Gradually stir in egg and add shallots.