Chicken and Sweet Corn Soup

Recipe by Chef Shez
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat vegetable oil in a large saucepan. Add the spring onions,ginger and cook until softened. Add the corn kernels, chicken stock, rice wine and soy sauce. Bring to the boil, slowly. Reduce heat and simmer for 10 minutes Add the shredded chicken.
  • In a small bowl, blend the cornflour with 6 tbs of cold water or stock. Add to the soup with the sesame oil, stirring until thickened slightly.
  • Stir in creamed corn and simmer for 2-3 minutes Add beaten egg slowly, whilst stirring the soup then take it off the heat.
  • Serve hot with toast if preferred.
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