Chicken and Sweetcorn Soup
Ingredients
6 cups chicken stock, (reduced-salt packet stock acceptable)
2 chicken breasts, skinned
1/2 teaspoon salt, dissolved in 4 tablespoons cold water
470 g can creamed sweet corn
1 egg, lightly beaten
few drops sesame oil
pepper to taste
3 tablespoons spring onion, chopped, to garnish
Thickening
3 tablespoons cornflour, mixed with small quantity of cold chicken stock
Method
1. Slice chicken breasts then finely chop into a mince, adding salted water a little at a time. Beat mixture until smooth. Set aside.
2. Put 6 cups chicken stock in a pot. Heat until warm, add chicken mix, whisk in a little at a time using chopsticks, bring stock to boil.
3. Add sweet corn, stir through, simmer over low heat for 5 minutes, mix in thickening, stir until gently boiling. Add a few drops of sesame oil, sprinkle with pepper to taste.
4. Turn off heat. Pour in egg, gently beating it through. Transfer to large tureen (deep dish with a cover). Top with spring onion garnish.
This recipe is courtesy of Go For Your Life
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