An old favourite. Children always seem to love this, especially when they're not feeling well.
3 chicken stock cubes disolved in 3 cups water
1 can creamed corn (approx. 485g)
2 egg whites, whisked with fork
½ chicken breast fillet (raw) shredded finely
½ teaspoon cracked pepper
½ teaspoon sesame oil
½ white onion finely diced
3 tablespoons corn flour combined with water to a runny paste
2 spring onions very finely sliced
Nob ginger finely grated (about 1”)
Put a tablespoon oil in saucepan add onions cook over low heat until translucent add cracked pepper, ginger and sesame oil cook about 1 min.
Add stock and simmer for about 15 mins add sweet corn and simmer further 10 mins.
Slowly add corn flour mixture until soup reaches required thickness (should be quite thick). Stir shredded chicken through and immediately drizzle through egg whites.
Serve with garnish of spring onions.
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