INGREDIENTS
2 cans
creamed corn
500 g
chicken breast (3 cups of leftover roast chicken shredded)
2
eggs - give it a light whisk
1 1/2 l
water
2
maggi chicken stock cubes (optional)
1 dash
sesame oil
salt
1 tbsp
corn flour (mix with 4 tablespoon water)
white pepper (black if you dont have any white pepper)
Spring onion for garnishing