200 gram Chicken breast, fillet
4 tbsp Non Dairy Creamer SCP 32F
1 Egg, whisk
50 gram Shitake mushroom, sliced
1 Carrot, cut in cubes
1 Sweet corn, sliced
1 Leek, sliced
2 cloves Garlic, minced
2 tbsp Margarine, to saute
1 Litre Water (100 ml for dilute creamer + 900 ml for making chicken broth)
1 tbsp Corn starch, dilute in water
A pinch of Sugar, salt, pepper, chicken powder
Boil water, after boiling, add chicken breast fillet and celery, boiled until cooked.
Drain chicken breast, cut in cubes
Saute margarine, garlic and leek until fragrant.
Add creamer solution, chicken broth, chicken breast, carrot and shitake mushroom.
Add whisked egg, stir fast.
Season with sugar, salt, pepper, chicken powder, add in corn starch solution, heat to thicken while stirring frequently.
Serve it warm.