Directions

1. Brown the chicken mince in a little oil for about 3 minutes breaking up with a spatula or wooden spoon. Pour over the wok sauce and cook for a further 2 minutes. This can be done in a large saucepan or deep fry pan that will hold 1.5L

2. Add the chicken stock, creamed corn and whole kernel corn to the pan and bring to the boil.

3. Crack the eggs into a bowl and break the yolk with fork before pouring in.

4. Once you have poured the eggs in work quickly, stiring across all sections of the pot to distribute the egg ribbons and breaking up any large pieces of yolk for about a minute.

5. If you like more egg pieces you can add additional egg whites, but after adding the eggs your soup should look like this picture.

6. To thicken the soup, mix the cornflour with the water and add to the soup, cook for a further 2 minutes while soup thickens. Season with white pepper and Man Grind to taste. Garnish with sliced spring onions.