Ingredients

• 280g Tinned Corn- drained
• 2 Eggs- beaten
• 1.2kg Water
• 25g Chicken Stock Cube
• 2 Chicken Breasts
• 1 teaspoon Corn Flour
• 2 teaspoons Water
• Salt & Pepper as needed

Tools

• Cooking Chef XL
• Food processor attachment
• Cooking chef xl bowl
• Knife blade
• Small bowl
• Cutting board

Method

Step 1

1. Fit the Knife Blade to the Food Processor attachment
2. Add canned corn to the Food processor attachment
3. Blitz until blended- 10 seconds, speed Max, then set aside
4. Tip: Sweetcorn puree should be semi smooth

Step 2

1. Attach the Stir Tool
2. Add water, chicken stock cube and chicken breast to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Cook with splashguard fitted - 30 min, 110°C, Stir 4
5. Remove the cooked chicken breast and keep the chicken stock in the bowl
6. Shred the chicken breast with two forks and set aside

Step 3

1. Add corn flour and water to a clean small bowl and mix until combined
2. Return the sweetcorn puree, flour mixture, and shredded chicken to the Cooking Chef bowl
3. Transfer content of Food processor attachment to Cooking Chef XL Bowl
4. Transfer content of small bowl to Cooking Chef XL Bowl
5. Cook with splashguard fitted - 5 min, 110°C, Stir 1
6. Add egg to the Cooking Chef XL Bowl slowly while machine is running
7. Cook with splashguard fitted - 5 min, 110°C, Stir 1
8. Then season with salt & pepper

Serve

1. Serve with sliced spring onions (optional)
    

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