Got left-over chicken that you don’t know what to do with? Fix up some comforting soup for the family in no time! Chinese soups tends to be more liquidy, up the amount of corn starch if you want a heavier texture!
2 tsp oil
1 chicken breast, cut into think strips
1 garlic clove, finely chopped
¾ in piece of ginger root, peeled and finely chopped
A dash of sesame oil
2 ½ cups of chicken stock
1 small can of creamed corn
2 tsp cornstarch
1 tsp water
1 egg, lightly beaten
1 tbsp light soy sauce (optional)
Salt and ground white pepper
2 tbsp frozen corn kernels
1 stalk of green onions or chive, finely chopped
1. Heat the oil in a large pan and sauté the chicken with garlic, ginger, and sesame oil over a low heat until just cooked but not browned.
2. Add the stock and corn and bring to a boil. Simmer for 10 minutes.
3. Shred the chicken finely and return to the pan.
4. Blend the cornstarch and water to a paste, then beat it into the soup, stirring until thickened. Simmer for 5 minutes.
5. Put the beaten eggs into a small jug. Keep whisking the soup while you pour in the beaten egg so that it distributes in strands through the soup.
6. Whisk in the soy sauce, if desired, and season to taste with salt.
7. Serve garnished with corn kernels, green onions, and ground white pepper.