Sweet corn and chicken soup
- 100ml peanut or olive oil
- 2 medium brown onions, finely sliced
- 3 garlic cloves, finely sliced
- 2 knobs ginger, finely sliced into strips
- Sea salt
- Freshly ground white pepper
- 2 tbsp Chinese cooking wine or dry sherry
- 6 cobs corn, kernels sliced off
- 11/2 litres chicken stock
- 3 tbsp soy sauce
- 2 eggs, lightly beaten
- 1 chicken breast, poached in water or chicken stock, finely sliced
- 1/2 cup coriander leaves
Add cooked noodles, after the soy sauce, if you like.
Method
Heat oil in a large saucepan. Add onions, garlic and ginger, season and cook over medium heat until soft and starting to colour slightly, about 15 minutes. Season. Add wine and reduce by two-thirds. Add corn and chicken stock and simmer for 10 minutes. Add soy sauce. Pour egg in a steady stream as you stir the soup gently in a circular motion to create egg ribbons. Put chicken in the base of bowls before pouring hot soup over. Garnish with a few coriander leaves.
Serves 4
