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| Sweet Corn Soup |
- INGREDIENT
- 1 chicken breast fillet skin on
- 1 l chicken stock (liquid)
- 1/2 tsp sesame oil
- 1/2 tsp ground ginger
- 1 chicken stock cube
- 375 gms cream-style canned corn
- 2 tbs cornflour
- 2 egg
- 2 spring onion optional
METHOD
- STEP 1Cover chicken fillet with water and simmer until cooked.
- STEP 2Remove chicken, cool and remove the skin. Discard skin but keep water.
- STEP 3Shred the chicken into long strips, but do not chop.
- STEP 4In a pot combine chicken stock, ginger powder, sesame oil, crumbled chicken stock cube and creamed sweetcorn.
- STEP 5Bring to the boil.
- STEP 6Add the shredded chicken and bring back to boil.
- STEP 7Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly.
- STEP 8Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15 cm above the pot.
- STEP 9Garnish with chopped spring onions.
