Chinese chicken and corn soup

03 May 2016 - 09:42 By Sunday Times Food Weekly

A winter warmer in this hearty soupINGREDIENTS15ml (1 tbsp) oil1 chicken breast fillet, sliced on the diagonal1 clove of garlic, finely chopped1cm piece of ginger, peeled and finely chopped600ml quality chicken stock1 large ear of yellow corn, stripped from the cob15ml (1 tbsp) cornflour1 extra-large egg, lightly beaten15ml (1 tbsp) lemon juiceSalt and pepper3-4 spring onions, finely sliced on the diagonalHandful of toasted sesame seedsDash of soy sauceFried prawn crackersMETHODHeat the oil in a pan and gently cook the chicken, garlic and ginger for 3-4 minutes.Pour over the stock and add the sweetcorn.Blend the cornflour with a little cold water and add to the soup.Bring to the boil, stirring continuously, then simmer gently for 5-7 minutes.Combine egg and lemon juice and slowly trickle into the pan, stirring with a chopstick to form the egg strands.Season to taste before pouring into bowls and then garnish with spring onions, sesame seeds, soy sauce and a handful of prawn crackers.Serves 4...

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