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Chicken and Sweet Corn Soup

500g thigh chicken
1 onion
Saute chicken and onion.
Add 3 cups Chicken Stock
2 spring onions
4 cups corn
1 cups milk
1 tbsp cornflour
2 eggs, separated

Pour in egg white whilst the liquid is boiling. Allow to cool, then whisk in cornflour. Take off the heat and add the yolk, stirring immediately.

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