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.
serving amount
serves 4 - 6
rate this recipe
5.6
out of 10
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