chicken and corn soup

This popular soup is a permanent fixture on Chinese restaurant menus, but also surprisingly easy to rustle up at home. Juicy sweetcorn kernels, tasty morsels of chicken and delicate rib-bons of egg make it the ultimate in comfort-a cheap and cheerful recipe that feels like a cosy blanket for the tastebuds.

Serves41 large skinless, boneless chicken breast, chopped into small pieces 14 tsp light soy sauce 3 tbsp cornflour 640g canned sweetcorn (drained weight)  1 litre chicken stock 3 large eggs, lightly beaten 4% tsp ground white pepper salt to serve spring onion, sliced 1 tsp sesame oil

 1 Mix the chicken, soy sauce and pinch of salt together in a small bowl, then cover and set aside. In another bowl, mix the cornflour and 100ml water into a slurry and set aside.2 Put half of the sweetcorn and 250ml of the stock into large pan, then use a hand-held stick blender to blitz the corn until it is a rough paste Pour the remaining stock into the pan, then add the whole

sweetcorn kernels and bring to the boil over a medium-high heat. Stir in the marinated chicken and cook the soup on a rolling boil for further 4-5 minutes. Remove from the heat.

3 Give the cornflour slurry a quick stir, then gradually add it to the soup. Return the soup to a rolling boil and continue stirring for 1-2 minutes until thickened. Reduce the heat to simmer and gradu-ally stir in the beaten eggs to form wispy egg ribbons.

Season with 3/4 teaspoon salt, the white pepper, and serve sprinkled with the sliced spring onion and sesame oil drizzled on top.

qingquang

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