Chicken Corn Soup

In a large sauce pan bring the chicken stock and cream of corn to a boil.

Add the all-purpose flour and stock cube mix, sugar, pepper, salt and chicken pieces to the pan.

Dissolve the corn flour in 1 glass of stock and add to the soup while stirring.

Cook until the soup thickens than remove pan form heat .

Now add the beaten eggs while stirring constantly.

Return pan to the heat and cook until the eggs are cooked.

Just before serving add the few drops of sesame seed oil .

Serve hot with hot sauce.