Chicken Sweet Corn Soup

  • 04 Nov - 10 Nov, 2023
  • Mag The Weekly
  • Cookery

· 1 chicken fillet

· 1 l chicken stock

· 1 splash sesame oil

· ½ teaspoon ground ginger

· 1 chicken stock cube

· 375 g canned creamed corn

· 2 tablespoons cornflour

· 2 eggs

· 2 chopped spring onions

Cover the chicken fillet with water and simmer until cooked. Remove chicken, cool and remove the skin. Keep the water. Shred the chicken into long strips, but do not chop. In a pot, combine the chicken stock, ginger powder, sesame oil, crumbled chicken stock cube and creamed sweetcorn. Bring to a boil. Add the shredded chicken and bring back to boil. Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly. Mix in one or two eggs together with a dash of the chicken water, then drizzle it into the pot very slowly. Garnish with chopped spring onions and serve.