This recipe is perfect for any occasion, keeps well and is better the day after.
White ground pepper
500g boneless, skinless free range chicken breasts, chopped into small pieces
5 cloves of garlic, finely chopped
5cm thumb of ginger, finely grated
5 tbsp cornflour
12 cups (3000ml) chicken stock
2 Tins of Sweetcorn
4 Shredded spring onions, for garnish
Dark soya sauce
Toasted sesame seeds, for garnish
Preparation: 10 minutes
Cooking time: 12-15 minutes
Heat oil in a deep pan (oil must cover the bottom of the pan).
Gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
Blend the cornflour with a little stock so there are no lumps and add to the soup, cook for 30 seconds.
Add the remaining stock and the sweetcorn.
Bring to the boil, stirring occasionally and simmer gently for 5-7 minutes.
In a separate small pot heat the eggs, then slowly trickle into the soup pan stirring with a chopstick or folk to form egg strands.
Season to taste (salt and a little white pepper).
- ALWAYS use fresh, free range ingredients
- Cut chicken into small even cubes so they cook evenly
- Don’t put to much salt, as more soya can be added to individual servings.