This recipe is pretty much as you would get it from a Chinese takeaway or restaurant - and its ever so easy. You can use any leftover cooked chicken you have; from a roast dinner maybe? Its also cheap as this recipe only uses one chicken breast and serves up to 6 people. The soup takes about 20 minutes to make and is delicious!
Ingredients: (Serves 4-6)
1 large chicken breast, poached and sliced
400g can creamed corn
400g sweetcorn niblets
1 litre chicken stock (2 cubes & water)
2 tbsp. cornflour
2 spring onions, chopped
1 tsp. sesame oil
2 eggs, beaten
Method:
Make up the stock with the cubes and boiling water and put into a saucepan with the creamed corn, corn niblets and a little pepper (there should be plenty of salt from the stock cubes but taste at the end and you may want to add some). Bring to the boil and then cook for 10 minutes on a medium heat.
Mix the cornflour with a splash of water and mix until liquid. Add to the pan and stir well to combine. Add the chicken to the soup and then add the eggs by stirring the soup in a circular motion with one hand (with a wooden spoon!) - and slowly pouring in the beaten egg in with the other. You want it to form 'ribbons'. The soup will thicken up beautifully.
Finish by adding the sesame oil and the spring onions. Stir through and serve. Delicious!
