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
Serves: 1-2
Try this recipe with
Ready to Eat Prawn Crackers
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Chicken 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.