Corn and Chicken Soup
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Ingredients:
- 1 chicken breast fillet about 4 oz, cubed
- 2 tsp. light soy sauce
- 1 tbs. Chinese rice wine
- 1 tbs. cornstarch
- 4 tbs. cold water
- 1 tsp. sesame oil
- 2 tbs. peanut oil
- 1 tsp. fresh ginger, finely grated
- 4 cups chicken stock, or bouillon cube and water
- 15- oz. can cream-style corn
- 8-oz can corn kernels
- 2 eggs, beaten
- 2-3 scallions (green onion), green parts only, cut into tiny rounds
- Salt and ground black pepper
Grind the chicken in a food processor, taking care not to over process. Transfer the chicken to a bowl and stir in the soy sauce, rice wine, corn starch, water, sesame oil and seasoning, cover and leave for about 15 minutes to absorb the flavors.
Heat a wok over medium heat add the peanut oil and swirl it around
Add the ginger and stir-fry for a few seconds. Add the stock, creamed corn and corn kernels. Bring to just below boiling point.
Spoon about 6 tbsp. of the hot liquid into the chicken mixture and stir until it forms a smooth paste. Return this to the wok. Slowly bring to a boil stirring constantly, then simmer for 2-3 minutes until the chicken is cooked.
Pour the beaten eggs in to the soup in a slow steady stream, using a fork or chopsticks to stir the top of the soup in a figure-eight pattern. The egg should set in lacy shreds. Serve immediately with the scallions sprinkled over.
Serves 4-6
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