2 cans Sweetcorn, 570 g, 1 can blitzed to a creamy texture, 1 can left whole
1 Chicken breast – meat only, cooked and shredded, 146 g
Wing Yip – Fried Shallots, 1 cup (75g) or equivalent
2 garlic cloves, finely chopped
Selected Potatoes – white with skins, steamed and crushed coarsely, 500 g
Chicken Stock, 2.5 litres approximately
Salt & pepper to taste
If using ready fried shallots (the most liberating ingredient in my culinary repertoire) start by pouring the chicken stock over the fried shallots and chopped garlic in a pan that will take 3 litres, heat and simmer for a few minutes until the shallots are soft.
Add the rest of the ingredients, bring to a simmer and simmer until everything is thoroughly warmed through. Season to taste and serve – easy and delicious.