Chicken and Sweet Corn Soup
Ingredients:
- 1 Chicken Leg or Breast
- 1 tsp Light Soy Sauce
- Dash of Pepper
- Dash of Sesame Oil
- 300ml Chicken Stock
- 1 tin Cream Style Corn (about 400g)
- 1 Tbsp Light Soy Sauce
- 1 Egg, beaten
- 2 tsp Cornflour mixed with 2 Tbsp Water
Method:
- Remove the skin & fat from the chicken. Cut into thin strips.
- Marinade chicken with the seasoning ingredients*.
- Heat up chicken stock and creamed corn in a large pot. Add 1 Tbsp light soy sauce.
- When hot, add in beaten egg and stir gently, so the egg cooks in strands.
- Add cornflour mixture to thicken.
- Divide the soup into individual bowls.
- Heat up non-stick frying pan. Stir-fry chicken strips until cooked.
- Scatter a few strips of chicken over the surface of each bowl of soup.
- Serve.
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