Chicken and Sweetcorn Soup
Prep time: 5 mins
Cooking time: 10 mins
Ingredients
- 400ml
chicken stock
- 1/4 tsp
fresh ginger, grated
- 1
creamed sweetcorn, tinned
- 1/2 tsp
sesame oil
- 50g
chicken breast (free-range if possible), cooked and diced
- 10g
cornflour
- 1 tsp
Blue Dragon Light Soy Sauce
- 1
egg white
- 1
spring onion, for garnish
Try this recipe with
Ready to Eat Prawn CrackersChicken and Sweetcorn Soup
One of the classic Chinese soups, that never fails to deliver on flavour and texture
Preparation:
- Bring the Stock to the boil in a saucepan; add the ginger, soy, corn, oil & chicken.
- Blend the corn flour with some water and stir into the sauce until the required thickness.
- Stir the egg whites in a stream gradually.
- Serve topped with some shredded spring onion.
