Recipe by Geena Di Stefano TM Consultant, VIC
1 chicken breast fillet
1 litre of cold water
1 chicken stock cube or tablespoon of vegetable stock concentrate
2 – 3 cans of creamed corn
Tamari or soy sauce
Cut the chicken breast into large pieces and place into TM bowl.
Add 1 litre of cold water ensuring you cover the chicken breast.
Cook at 100 degrees for 6 minutes on speed 1.
Remove any scum sitting on the top of the liquid.
Shred the chicken on speed 6 for 4 – 10 seconds.
Add a chicken stock cube or tablespoon of vegetable stock concentrate, splash of tamari or soy sauce and the creamed corn.
Mix at speed 3 for 15 seconds.
Further cook at 100 degrees at speed 2 for 8 to 10 minutes.
In the last 2 minutes add a beaten egg through the lid.
Garnish with chopped spring onions!