An Asian inspired twist on the traditional chicken & corn soup.
Prep Time 10mins Cook Time 30mins Difficulty Easy Serves 4
400-500g of Chicken Breast or Thigh Fillets
1 litre of chicken stock
3 spring onions, finely chopped
2 garlic clove, crushed
1-2 x tsp fresh ginger
Optional: 1 Tbsp rice wine vinegar
1 x 420g can creamed corn
1 Tbsp Cornflour
1 Tsp Sesame Oil
2 eggs whites
Salt and pepper, to taste
Grain OR Sourdough Bread, if specified
Cut chicken into small pieces and place into a large pot. Add the stock, garlic, ginger, vinegar and creamed corn and ½ the onions. Simmer for 10-15mins until chicken is cooked through and tender.
Blend cornflour in a small bowl or cup with ¼ cup of water until smooth. Gradually add to the simmering soup while stirring constantly. Continue to cook until the soup thickens slightly.
Use a fork to whisk the egg whites in a small bowl. Then, gradually add the egg into the soup mixture and stir constantly with the spoon/ladle. Cook until you can see the white ribbons through the soup.
Remove from heat and add the sesame oil and the other half of the spring onions. Stir to combine.
Season as needed with salt and pepper and serve immediately (or keep in fridge/freezer for lunches throughout the working week).