Chinese Corn and Chicken Soup

Chinese Corn Soup is seldom seen in restaurant menus nowadays, pitty. This soup is smooth, silky, savoury-sweet; an ideal weeknight dish which can be prepared in minutes. Originating from the Canton region, which means it is not so spicy and the addition of soy sauce and sesame oil at the end, make it interesting, complex and quite authentic. Keep a can of cream of corn in your pantry to be used in a pinch, and whenever you have a piece of leftover chicken, dice in small bite size and throw it in the soup.

INGREDIENTS
Serve 4
150 Gr. Cooked chicken breast cut in bite size
3 Spring onions thinly sliced
2 Eggs beaten

For the seasoning mix:

2 Tablespoons chicken powder
1/2 Teaspoon white pepper
1/2 Teaspoon salt
1/2 Teaspoon sugar
2 Tablespoons cornstarch

1 Can of cream of corn (284ml – 10 oz)
240 Ml water (1 cup to 1 1/2 cup water)
1 Teaspoon Soy Sauce
1 Teaspoon Sesame oil


PREPARATION
Thinly slice the spring onions and dice the chicken.
In a small bowl prepare the seasoning mix by adding the chicken powder, salt & pepper, sugar and cornstarch. Mix well.
In a separate small bowl, mix the eggs and set aside.
Add about 2 cups of water in a wok or medium-size pot and when it starts to boil, add your diced chicken and cream of sweetcorn (known as cream style corn).
Stir then add your seasoning mix and mix well.
When the soup starts to thicken, add the whisked eggs and gently push from the edge of the wok to the other.
Add dark soy sauce and sesame oil and mix gently.
Sprinkle the spring onions and serve hot.