I have never tasted Chicken Sweetcorn Soup before until I met Mr H... two decades ago. And he first had his first taste of this soup when he was in Australia ( hmm... nearly 30 years ago). I guess an ABC (Australian Born Chinese) must have created this soup!!

• 1 canned cream corn
• 1 chicken breast - cut into thin strips
• white pepper
• salt
• 2 eggs - lightly beaten
• 4-6 cups of water

Boil water in the medium size saucepan. Add in chicken strips. Leave it to boil. Then add the canned cream corn. Season with salt and pepper. With a steady hand, pour the lightly beaten eggs... slowly into the pot with your other hand keep stirring the soup.