1.1 litres (2 pints) chicken stock
5 ml (1 tsp) soy sauce
pinch of ground ginger
salt and freshly ground black pepper
25 g (1 oz) long grain rice
50 g (2 oz) cooked white chicken meat, finely shredded
198 g (7 oz) can sweetcorn, drained
15 ml (1 tbsp) sherry
2 eggs, beaten
5 ml (1 tsp) soy sauce
pinch of ground ginger
salt and freshly ground black pepper
25 g (1 oz) long grain rice
50 g (2 oz) cooked white chicken meat, finely shredded
198 g (7 oz) can sweetcorn, drained
15 ml (1 tbsp) sherry
2 eggs, beaten
method
1. Put the stock into a large saucepan. Add the soy sauce, ginger and seasoning, and bring to the boil.
2. Add the rice and simmer for 10 minutes. Add the chicken, sweetcorn and sherry and simmer for a further 5 minutes, or until the rice is cooked.
3. Trickle the eggs into the soup in a very thin stream, stirring well so that the egg sets in fine strings in the soup. Adjust the seasoning and serve very hot.
2. Add the rice and simmer for 10 minutes. Add the chicken, sweetcorn and sherry and simmer for a further 5 minutes, or until the rice is cooked.
3. Trickle the eggs into the soup in a very thin stream, stirring well so that the egg sets in fine strings in the soup. Adjust the seasoning and serve very hot.
serving amount
makes 1.4 litres (2 1/2 pints)
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