Ingredients
| 1 Tbsp | Vegetable oil |
| 1 clove | Garlic, crushed |
| 1 | Onion, chopped |
| 1 tsp | Ginger, finely grated |
| 1 Ltr | Chicken stock |
| 2 cups | Water |
| 1 can | Corn kernels, 420g can kernals, drained |
| 1 can | Creamed corn, 420g can |
| ¼ cup | Spring onions, chopped |
| 1 | Long red chilli, chopped |
| 2 cups | Shredded chicken (Main) |
| 1 to serve | Fresh coriander |
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Directions
- Heat the oil in a saucepan over high heat. Add the garlic, onion and ginger and cook for 2-3 minutes or until softened.
- Add the stock, water, corn kernels, creamed corn, spring onions, chilli and chicken and bring to the boil. Reduce heat to low and cook for 3-4 minutes.
- Top with coriander to serve.+You can use cooked chicken breast, store-bought barbecued chicken or leftover roasted chicken for this recipe.
