Chinese Chicken and Corn Soup

Charmaine Lu -
  • 1 tbsp oil
  • 2 sliced garlic cloves
  • 2cm piece of ginger, finely chopped
  • 4 sliced spring onions
  • 325g tin of sweetcorn, drained
  • 1.2 litres chicken stock
  • 1 tbsp soy sauce
  • 2 roast chicken breasts, meat shredded
  • 2 eggs, beaten
  • 15g chopped coriander
  • Toasted sesame oil, to serve
  • Gently cook the ginger, garlic and spring onions for 3 mins. Place ¾ of the corn into a bowl and blitz with a hand blender until smooth. Set aside.
  • Add the soy sauce and stock to the pan with the spring onion mix. Bring to the boil, then simmer and whisk in the sweetcorn puree. Add the remaining corn kernels and shredded chicken, then simmer for 5 mins. Remove from the pan and pour in the beaten egg, stirring continuously to create threads. Season well, scatter with coriander then serve with more sliced spring onion and a drizzle of sesame oil.
10 mins
4 serving