Chicken And Corn Soup - cooking recipe

Ingredients

2 chicken thighs
4 cups water
1 onion, sliced
1 (400 g) can creamed corn
2 teaspoons chicken stock powder
3 shallots, finely chopped
2 teaspoons soy sauce
1 teaspoon gingerroot
1 egg

Preparation

Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.
Reserve 3 cups of the strained chicken stock.
Remove meat from the bones, discard skin; chop meat into small pieces.
Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.
Bring to boil stirring constantly, reduce heat,simmer 3 minutes.
Remove from heat, whisk in lightly beaten egg.