Chicken And Sweetcorn Soup
Try this version of popular chicken and sweetcorn soup - originally from the southwest of china...
Steps
Heat the oil in a deep pan and gently cook the chicken , garlic and ginger for 3-4 minutes without colouring.
Blend the cornstarch with a little stock and add to the soup pan with the remaining stock and the sweetcorn.
Bring to the boil , stirring continuously and simmer gently for 5-7 minutes.
Beat together the egg and lemon juice and slowly trickle into the soup pan , stirring with a chopstick or fork to form egg strands.
Season to taste , garnish with scallions and toasted sesame seeds , and serve with a drizzle of soy sauce and some prawn crackers.
Ingredients
vegetable oil, boneless skinless chicken breasts, garlic clove, gingerroot, cornstarch, hot chicken stock, sweetcorn, egg, fresh lemon juice, scallion, dark soy sauce, shrimp crackers, toasted sesame seeds