Cantonese corn & chicken soup
Method
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Finely chop the chicken until finely minced. Then put in a bowl and mix with 2-3 tspn each soy and cornflour until well combined.
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Heat a little oil in a wok (or deep non-stick pan) and seal the chicken all over, continually stirring and mashing with a wooden spoon as you do so.
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Add the stock and creamed sweetcorn. Stir and bring to the boil. Then turn the heat down and simmer quite rapidly for about 5-10 mins.
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Combine 1 tspn cornflour with 2 tbsp cold water. Then whisk into the soup. Remove from the heat and add the egg, continually whisking. Taste for seasoning.
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Serve the soup in individual bowls with a sprinkling of spring onion on top and a bottle of soy on the side.
Ingredients
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150 gm skinless chicken tenderloins (or breasts)
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soy sauce
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3-4 tspn cornflour
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vegetable oil
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2 cups chicken stock
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320 gm canned creamed sweetcorn
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1 egg, lightly beaten
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2 spring (green) onions, sliced
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.