Friday, January 9, 2009

Chicken and Sweetcorn Soup


200g chicken breast fillet, finely sliced
1 tsp salt
2 egg whites
3 cups (750ml) good-quality chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced

  • Place the chicken in a bowl and sprinkle over the salt. Lightly beat the egg whites until foamy, then fold the egg whites into the chicken strips, cover and set aside in the refrigerator.
  • Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water until it forms a paste, then add to the soup, stirring continuously until the mixture thickens.
  • Reduce the heat and add the chicken mixture to the stock, breaking it up with a whisk. Heat the soup over high heat, without boiling, for 5 minutes, or until the chicken is cooked through. Season with the soy sauce and serve sprinkled with the slices of spring onion.

No comments: