Sweet Corn And Chicken Soup
|Chicken breast fillet||4 Ounce, skinned and cubed (115 Gram)|
|Light soy sauce||2 Teaspoon (10 Milliliter)|
|Chinese rice wine/Dry sherry||15 Milliliter (1 Tablespoon)|
|Corn flour||1 Teaspoon (5 Milliliter)|
|Cold water||60 Milliliter (4 Tablespoon)|
|Sesame oil||1 Teaspoon (5 Milliliter)|
|Groundnut oil||30 Milliliter (2 Tablespoon)|
|Grated fresh ginger root||1 Teaspoon (5 Milliliter)|
|Chicken stock||1 3⁄4 Pint (1 Liter/ 4 Cups)|
|Canned creamed sweet corn||15 Ounce (425 Gram, 1 Can)|
|Canned sweet corn kernels||8 Ounce (225 Gram, 1 Can)|
|Eggs||2 , beaten|
|Ground black pepper||To Taste|
|Spring onions||3 , cut into tiny rounds (Green Parts Only, To Garnish)|
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. Spoon about 90ml/6 tbsp of the hot liquid into the chicken mixture and stir until it forms a smooth paste. Add to the wok. Slowly bring to the boil, stirring constantly, then simmer for 2-3 minutes until cooked.
4. Pour the beaten eggs into the soup 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.