Servings: 6 to 8

2          Tablespoon of Sesame oil 2          Tablespoon of Sesame oil
2          Tablespoons of Rice Wine 2          Tablespoons of Rice Wine
3          Tablespoons of Light Soy Sauce 3          Tablespoons of Light Soy Sauce
4-6    Shallots / Green Onions 4 to 6    Shallots / Green Onions
1          Medium sized knob of Ginger 1          Medium sized knob of Ginger
4          Cloves of Garlic 4          Cloves of Garlic
2          Litres of low salt Chicken stock 2          Litres of low salt Chicken stock
1          Double Chicken breast 1          Double Chicken breast
2          310g cans of “Sweet” corn kernels 2          310g cans of “Sweet” corn kernels
2          310g cans of Creamed Corn 2          310g cans of Creamed Corn
2          Fresh Chillies 2          Fresh Chillies
2          Eggs 2          Eggs

• Rough chop the Ginger in large thin slices, dice the white section of the shallots and finely slice the garlic.
• Heat Sesame oil in a large stock pot before adding the shallots garlic and ginger. Stir regularly for approximately 2 to 3 minutes (do not let the shallots brown) before adding rice wine stir for a further minute then add the 2 litres of Chicken stock.
• With the lid on bring the stock to a simmer and add the whole chicken breast and allow to simmer for 5 to 7 minutes or until the chicken is mostly cooked but still pink in the centre.
• Remove the Chicken from the stock and place on a chopping board.
• Add all of the corn along with soy sauce to the stock and stir well returning to simmer.
• Using a fork shred the chicken before returning to the stock and stirring well, depending on how pink the chicken is once shredded allow a couple of minutes simmering to make sure it is cooked through.
• Once the chicken is cooked through beat the two eggs and pour a tablespoon at a time into the stock and whisk through using a fork to create egg noodles. Lastly add the sliced chillies along with the green tops of the shallots cut on the diagonal and stir through.
• Ladel and eat!