Recipe (for 4 servings)

• 350g of chicken breast (skin and fat removed)

• 350g of sweet corn or fresh corn

• 6 black pepper corns (crushed)

• 2 onions (sliced thinly)

• 1 bay leaf

• Salt and pepper to taste

Method

Put the chicken breast in a saucepan that contains pint of water and slowly bring to boil. Add the bay leaf and peppercorns and simmer for 20 minutes. When the chicken is tender, remove from the liquid and use two forks to shred the meat. Strain and reserve the cooking liquid.

In a food processor, add 150ml of the cooking liquid with half of the sweet corn. Process until the mixture is blended. Return the mixture and the remaining. Add the onions and simmer. Stir in the chicken and the remaining corn; simmer for two minutes and serve.