Chicken and Sweetcorn Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Try this version of popular chicken and sweetcorn soup - originally from the southwest of China... Ingredients:
1 tablespoon vegetable oil |
3 1/2 ounces boneless skinless chicken breasts, finely diced |
1 garlic clove, finely chopped |
1/2 inch piece gingerroot, finely chopped |
1 tablespoon cornstarch |
2 1/2 cups hot chicken stock |
3 1/2 ounces sweetcorn |
1 egg |
1 tablespoon fresh lemon juice |
scallion, shredded, to garnish |
dark soy sauce |
shrimp crackers, to serve |
toasted sesame seeds, to garnish |
Directions:
1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
2. Blend the cornstarch with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with scallions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
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