Show me the soup!
This winter has largely been defined by two things: tonscillitis (now twice!) and Chicken and Corn Soup. We are currently making and consuming it by the gallon! Here’s the recipe:
Chinese Chicken and Corn Soup
1 litre good quality chicken stock
2 x 200g chicken breasts (if I’m running out of time I just get a cooked chicken from the supermarket)
1 tin creamed corn
1 tin whole kernel corn
1 T peanut oil
1 clove garlic, crushed
2 t grated fresh ginger
2 T light soy sauce
1T Chinese rice wine
1 egg
Bring the stock to simmering point, add the chicken and cook. Remove the chicken and when cool, shred.
Heat a wok over medium-high heat, add the oil and swirl to coat. Add garlic an dginer and stir-fry for 30 seconds. Then add stock, corn, soy sauce and rice wine. Stir until soup comes to boil, then reduce heat and simmer for 10 minutes. Add the chicken. Beat the egg and then stir into soup – this helps thicken it. Re-heat to simmer and then remove from heat. Enjoy!