Soups Recipes - Corn and Chicken Soup Recipe

Ingredients

• 1 skinless chicken breast fillet, about

• 115g/4oz, cubed

• 10ml/2 tsp light soy sauce

• 15ml/1 tbsp Chinese rice wine

• 5ml/1 tsp corn flour (cornstarch)

• 60ml/4 tbsp cold water

• 5ml/1 tsp sesame oil

• 15ml/1 tbsp vegetable oil

• 5ml/1 tsp grated fresh root ginger

• 1 liter/4 cups chicken stock

• 425g/15oz can creamed corn

• 225g/8oz can whole kernel corn

• 2 eggs, beaten

• salt and ground black pepper

• 2-3 spring onions (scallions), green parts only, cut into tiny rounds, to garnish

Serves 4-6

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Method:

1. Mince (grind) the chicken in a food processor; taking care not to over process. Transfer the chicken to a bowl and stir in the soy sauce, rice wine, corn flour; water; sesame oil and seasoning.

2. Cover with clear film (plastic wrap) and leave for about 15 minutes so the chicken absorb the flavors.

3. Heat a wok over medium heat. Add the vegetable oil and swirl it around. Add the ginger and stir-fry for a few seconds. Pour in the stock with the creamed corn and corn kernels. Bring to just below boiling point.

4. Spoon about 90ml/6 tbsp of the hot liquid into the chicken mixture until it forms a smooth paste and stir.

5. Return to the wok. Slowly bring to the boil, stirring constantly, then simmer for 2-3 minutes or until the chicken is cooked.

6. Pour the beaten eggs into the soup in a slow steady stream, using a fork or chopsticks to stir the top of the soup in a figure­of-eight pattern. The egg will set in lacy shreds.

7. Serve immediately with the spring onions on top.

Note: Using a combination of chicken, creamed corn and whole kernels gives this classic Chinese soup a lovely texture. It tastes delicious, is suitably warming on a cold day and, above all, easy to make if you are in a hurry or have friends for lunch.