Ingredients:
1 Fillet of chicken (meat from  ½ chicken breasts) cut into the box
7 tablespoons of canned sweet corn (fresh or frozen corn also can)
1 liter of water
 ½ teaspoon pepper
 ¼ teaspoon nutmeg
2 chicken eggs
2 tsp cornstarch (cornflour) dissolved in 100 ml of water
1 chicken stock (optional)
salt to taste
Oil for frying
Spices:
3 spring onions
3 cloves garlic
Cooking Method:
1. Saute garlic and onion that has been refined until fragrant, then enter the nutmeg and pepper and then enter the chicken in slices.
2. After the white-meat chicken, add water let it boil, then enter the corn and let the chicken and corn until tender (about 15-20 minutes)
3. Whisk the eggs off the chicken, then input while in stir simmer briefly, then the input block of salt and chicken.
4. Finally enter the solution of cornstarch, stirring until soup thickens and leave. Remove and serve immediately.
