Chicken and corn with egg rolls | Women's Weekly Food
Ingredients Method 1.Whisk eggs and 1 teaspoon of the oil in small jug. 2.Brush heated wok with a little of the remaining oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 eggs
- 1 tablespoon peanut oil
- 130 grams can creamed corn
- 4 centimetre (20g) piece fresh ginger, chopped finely
- 1 clove garlic, crushed
- 1 fresh small red thai chilli, chopped finely
- 1 small_piece (80g) white onion, chopped
- 1/2 cup (125ml) chicken stock
- 700 grams thigh fillets
- 100 grams fresh baby corn
- 1 medium_piece (200g) red capsicum, sliced
- 6 green onions, sliced
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