My son loves Chinese chicken and sweet corn soup. It is a must for him to have when we go out to a Chinese restaurant or do a takeaway. since I started making it at home, he prefers the homemade soup. It hardly takes time to prepare the soup. This soup is comforting and light at the same time.
Serves 4
Time: 20 minutes
1 cup chicken cubes or 1 single chicken breast or 1 chicken leg quarter
1 thumb size ginger
1 spring onion the white part
1 tbs green part of the spring onion sliced
2 garlic cloves halved
salt and pepper
500 ml water
1 egg beaten well
1 tsp sesame oil
1 cup sweet corn
1 tbs cornflour + 2 tbs water = mix
Method
Put all the ingredients in a soup pot and let it simmer.
when the chicken is cooked through, take it out and using 2 forks shred the meat off the bone if using the quarters or shred by using fingers if using boneless. Return the shredded chicken into the soup pot.
Now mix 1 tbsp corn flour with 2 tbs water. Pour this in the simmering soup. When thickened, slowly pour the beaten egg with one hand while whisking with the other. This helps to form threads as you would see in the restaurant made soup.
Once the threads have formed, the soup is ready to be served. Garnish the soup with sliced spring onions before serving.
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