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1 L | Stock (Chicken/ Vegetable) |
200-300 g | Raw Chicken Breast/ Tenderloin |
1 tsp | Ginger, ground |
1/4 tsp | Garlic Powder |
2 | Green Onions, thinly sliced |
1 pcs | Medium Carrots, finely diced |
200 g | Canned Whole Kernel Corn |
200 g | Canned Creamed Corn |
2 tbsp | Cornstarch |
3 pcs | Large Eggs, whisked |
1/2 tsp | Sesame Oil |
Salt | |
Black Pepper |