Chicken and Sweetcorn Soup

Ingredients

• 100 g Boneless chicken thigh/breast (about 3.5oz ( cut small dices ))
• 4 cup Chicken stock/broth (about 950 ml ( or Vegetable stock/broth ) see details in note)
• 1/2 cup Sweetcorn (about 60 g( frozen, tin or fresh))
• 1/2 cup Sweetcorn (about 60 g ( mashed ))
• 1/2 Carrot (cut small cubes)
• 1 tsp Garlic ( fine chopped)
• 1-2 eggs (whisked)
• 2 tbsp Corn starch (or potato starch)
• 4 tbsp Water (about 1/4 cup)
• 1/2 tsp Salt (( or salt to taste ) adjust salt depend on the chicken stock that you use.)
• 1/4 tsp White pepper (Or black pepper)
• 1 tsp Sesame oil

Instructions

1. 1

   First cut the chicken and carrot into small dices. Finely chop the garlic cloves and mash ½ cup of sweet corn with a knife or blender. Cut spring onions into thin slices and set it aside.

2. 2

   In a medium pot, pour the chicken stock in, bring it boil with medium heat.

3. 3

   Add the chopped garlic and chicken pieces stir well and boil for 1-2 minutes, Then follow with the carrot cubes, sweet corns, and mashed sweet corn. Close the lid the simmer for 5-6 minutes.

4. 4

   Combine 2 tbsp of corn starch with 4 tbsp water in a small bowl. Beat 2 eggs and season with a sprinkle of salt.

5. 5

   Pour the corn starch water in and stir well. When the soup start to get thicken, pour the egg slowly and stir gently in the same circular direction. Season with salt, white pepper and sesame oil. Turn off the heat and add chopped spring onions.

6. 6

   Make a taste test and add more salt or pepper according to your taste.

7. 7

   Transfer to serving bowl and garnish with chopped spring onions.

8. 8

   You can serve up to 4 persons as a side. Enjoy!