Serves 6-8 | 10-20 mins cooking | 5 mins preparation
Always one of the essentials I order whenever in a Chinese restaurant or when ordering a Chinese takeaway now recreated at home.
- 1 chicken breast – shredded
- 1 can creamed sweetcorn
- 1 can sweetcorn – optional
- 2 cloves garlic – crushed
- 1 inch ginger – grated
- Splash of Toasted sesame oil
- 1tbsp light soy sauce
- 2tbsp cornflour
- 1 litre chicken stock
- 2 spring onions – finely chopped (green and white parts separate)
- If using chicken breast then simmer in 1.2ltr of water for 10 minutes or until cooked through. remove the chicken and allow to cool before shredding. alternatively use an equal amount of leftover roast chicken shredded.
- Bring the water back to the boil and add the stock cubes, garlic, ginger and sweetcorn and mix well. Bring back to a simmer for 2 minutes.
- Add the shredded chicken, a splash of toasted sesame oil and soy sauce and simmer for a few minutes
- add a few tbsp’s of the soup to the cornflour and mix well before adding back to the soup, mix well and bring up to a rapid boil
- Beat the two eggs together and slowly pour into the soup, while pouring into the soup beat where it lands with a fork to create the egg strands in the soup.
- Add the white parts of the spring onion into the soup and mix
- Serve the soup and garnish with the green part of the spring onion.