Recipe: Chicken and Sweetcorn Soup

Creamed corn is an important ingredient in this soup. It makes a perfect starter as it can be made ahead of time, refrigerated and warmed up. Remember to add the egg prior to serving the soup and not before.


Ingredients

4oz minced chicken
2 tsp Wing Yip Light Soya Sauce
1 tbsp Wing Yip Shaohsing Style Wine
2 tsp cornflour
4 tbsp cold water
1 tbsp Wing Yip Sesame Oil
1 tbsp peanut oil
1 tsp grated root ginger
1 ltr chicken stock
15oz cream style corn
8oz corn kernals
2 Eggs
1 Chopped spring onion - for garnish

Cooking Method

Mix minced chicken with soy, rice wine, cornflower, water, sesame oil and seasoning in a large bowl.
Serves 2

Heat pot and fry ginger in peanut oil.

Add stock, creamed corn and corn kernals, bring to the boil and lower heat.

Spoon a ladleful of hot soup into the chicken mixture and stir until it forms a smooth paste, pour this into the pot containing the soup.

Slowly bring to the boil and simmer for 3 minutes.

Pour a stream of beaten egg into the soup  and garnish with chopped spring onion.