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In a large saucepan, add water, garlic, ginger, mushrooms, MAGGI Less Salt Chicken Stock cubes and sweet corn with its water. Bring to boil and simmer for 5 minutes.
Add chicken pieces, sweet chili sauce and fish sauce. Simmer for 5-7 minutes or until the chicken is well cooked.
Stir in the corn flour and simmer for 2 minutes. Remove from heat.
Stir in the chopped coriander, lemon zest, lemon juice and spring onions.
Serve with cooked rice.
Per Portion of 300g
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