ingredients
serves 4 - 6
1 chicken breast fillet, about 115 g (4 oz), skinned and cubed
10 ml (2 tsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
5 ml (1 tsp) cornflour
60 ml (4 tbsp) cold water
5 ml (1 tsp) sesame oil
30 ml (2 tbsp) groundnut oil
5 ml (1 tsp) grated fresh root ginger
1 litre (1 3/4 pints) 4 cups chicken stock
425 g (15 oz) can creamed sweetcorn
225 g (8 oz) can sweetcorn kernels
2 eggs, beaten
salt and ground black pepper
2 - 3 spring onions, green parts only, cut into tiny rounds, to garnish
method
1. Mince the chicken in a food processor or blender, taking care not to over-process. Transfer the chicken to a bowl and stir in the soy sauce, rice wine or sherry, cornflour, water, sesame oil and seasoning. Cover and leave for about 15 minutes to absorb the flavours.
2. Heat a wok over a medium heat. Add the groundnut oil and swirl it around. Add the ginger and stir-fry for a few seconds. Add the stock, creamed sweetcorn and sweetcorn kernels. Bring to just below boiling point.
3. Heat a wok over a medium heat. Add the groundnut oil and swirl it around. Add the ginger and stir-fry for a few seconds. Add the stock, creamed sweetcorn and sweetcorn kernels. Bring to just below boiling point.
4. Pour the beaten eggs into the soup I in a slow, steady stream, using a fork or chopsticks to stir the top of the soup in a figure-of-eight pattern. The egg should set in lacy threads. Serve immediately with the spring onions sprinkled over.
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