1 1/2 c. chicken broth, fresh or canned
1 qt. water
1 lb. chicken legs with thighs
2 tsp. salt
2 tsp. fish sauce (see Misc.)
1 (15 oz.) can creamed corn
1 tsp. vegetable oil
1 clove garlic, chopped
1 tbsp. white wine
1 egg
Sprinkling of freshly ground black pepper

Put the chicken broth and water in a kettle; add the chicken legs and thighs to cold liquid, then bring to a boil and cook over medium heat, covered for 20 minutes. Turn off flame. Remove the chicken. Shred and add it to the broth with the salt, fish sauce and creamed corn.

Heat the oil in a small pan. Add garlic and stir, then add the wine, stir a few seconds, and immediately add to broth. Return to a boil and break the egg into the soup; stir and remove from the heat. Sprinkle with black pepper and serve. 6 to 8 servings.