Recipe: Chinese Chicken and Corn Soup

I went to a rather charming family-run Chinese restaurant last night and tasted a delicious sweet corn and chicken soup. It was a slightly sweet, with tender flakes of chicken that literally melted in my mouth. Perfect for a light summer soup.

INGREDIENTS

2 cups chicken or vegetable broth/stock (500ml)
1 can (420g) creamed corn
1 tsp soy sauce (all purpose or light)
1 tbsp Chinese cooking wine or dry sherry (can omit)
1 tsp ginger, minced or finely chopped
1 garlic clove, minced or finely chopped
1 tsp cornflour / cornstarch, mixed with a splash of cold water
1 egg, whisked
1 cup shredded cooked chicken
Salt and white pepper, to taste
3 tbsp sliced spring onion

METHOD

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup. This also thickens the soup.
Add the chicken, season with white pepper, and serve, garnished with spring onion.

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