Chinese Chicken and Sweetcorn Soup

Ingredients

• 3 eggs
• 1 litre chicken stock ((Note 1))
• 2 spring onions/scallions (thinly sliced, green and white parts separated)
• 3 tbsp cornflour/cornstarch
• 4 tbsp water
• 1 tsp chicken stock powder (equivalent to one stock cube - (Note 2))
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1.5 tsp salt
• 1/4 tsp white pepper
• 300 grams cooked shredded chicken ((Note 3))
• 300 grams corn ((Note 4))

Instructions

1. 1

   Crack the eggs into a jug or bowl, beat until smooth and set aside.

2. 2

   Make the slurry by mixing the cornflour/cornstarch with the water in a cup or small bowl.

3. 3

   Place a pan on a medium to high heat, add the chicken stock and white parts of the spring onions/scallions and bring to boil.

4. 4

   Reduce the heat of the pan to medium once the stock starts to boil and stir in the cornflour/cornstarch slurry.

5. 5

   Stir in the chicken stock powder, sesame oil, garlic powder, salt and white pepper.

6. 6

   Slowly pour in the beaten eggs, stirring continuously as you go to form small egg ribbons.

7. 7

   Add the cooked chicken and corn and increase the heat of the pan to bring the soup to a gentle simmer.

8. 8

   Serve immediately, topped with the green parts of the spring onions/scallions