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Combine water, ginger and MAGGI Cream of Chicken Soup in a large saucepan. Bring to boil under constant stirring.
Add chicken, sweet corn and Soy sauce. Simmer for 8-10 minutes.
Gradually add the egg whites as a thin stream while stirring the simmering soup. Cook for 2 minutes.
Stir in spring onions and serve.
Per Portion of 300g
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