Chicken and Sweet Corn Soup …
Author: 
 
Ingredients …
  • 1 litre (4 cups) chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon cornflour
  • ¼ cup water
  • 1 x 420g can creamed corn
  • 1 x 420g can corn kernels, drained & rinsed
  • pinch salt
  • 3 egg whites
  • 2 – 2 ½ cups shredded barbecue chicken
  • 3 larges slices leg ham, chopped
  • 1 teaspoon sesame oil
  • 4 green shallots, finely sliced
Method …
  1. Place chicken stock in a large saucepan with the soy sauce and fresh ginger and bring to the boil. Reduce heat and simmer gently for 2 – 3 minutes.
  2. Blend the cornflour and water together until smooth and combined, gradually stir into the stock mixture. Stir gently for 2 – 3 minutes until stock thickens slightly.
  3. Add the creamed corn, corn kernels and salt, stirring occasionally.
  4. Add the shredded chicken.
  5. Whisk the egg whites together in a bowl with a fork. Gradually pour the egg whites into the soup stirring continuously with a large spoon. The soup needs to be hot enough so that the egg white sets as it’s poured forming long, noodle-like strings.
  6. Add ham, half the shallots and sesame oil and stir through.
  7. Ladle into soup bowls and serve immediately. Garnish with extra shallots and any left over diced ham and chicken.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2014/03/17/chicken-and-sweet-corn-soup/