ChiCken and sweet Corn soup


250 g chicken breast, finely chopped
1 teaspoon minced ginger
100 ml shaoxing rice wine
1½ litres chicken stock (see Hints and tips)
1 x 400 g tin creamed corn or 400 g fresh corn kernels,
blanched in boiling water and blended
1 teaspoon salt flakes
3 tablespoons cornflour mixed with 1 tablespoon cold
3 egg whites, lightly beaten
1 teaspoon sesame oil
finely chopped spring onion, to garnish


1. Mix the chicken, ginger and rice wine in a bowl and
set aside.
2. in a pot, bring the chicken stock, corn and salt
to the boil, then reduce heat to a simmer. add the
chicken mixture and stir well.
3. Mix the cornflour with just enough cold water to
make a smooth paste. stir the cornflour paste into the
simmering soup, bring back to the boil and remove from
the heat.
4. stir in the egg whites then add the sesame oil.
5. serve in bowls with a sprinkle of spring onion.


*  You will need—cutting board, cook’s knife, weight, spoon and liquid measures, 2 bowls, whisk and serving ladle.
*  This basic Chinese soup which is so very popular with the Western diner is very simple to make. But the true secret of a great chicken and sweet corn soup is the quality of the ingredients, especially the chicken stock. It is worth the effort to make chicken stock to truly appreciate this timeless classic.
*  The time-poor cook will not have the 3–4 hours it takes to make a stock so I suggest using stock cubes until ready to take it to the next level.
*  Fresh stock should be used within 3 days or freeze in handy 1- or 2-litre containers—old milk containers, thoroughly washed and drained, make excellent freezer containers for stock.
*  Vegetable stock can be substituted for chicken stock. If making a vegetarian version, omit the chicken breast and stir in 250 g silken tofu at the very end.
*  A dry sherry can be substituted for Chinese cooking wine.
*  Finely chopped chilli with
the seeds removed can be
added to the cooking process.
*  Canned sweet corn can be used instead of creamed corn but will still need to be drained and processed to a smooth consistency.
*  Leftover soup can be frozen.
*  Leftover egg yolks can be used to make a mayonnaise. Keep the yolks in a bowl covered with plastic film to prevent a skin from forming on the yolks. 1–2 days is ideal.


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