Chinese Chicken and Sweetcorn Soup
I love this soup, authentic Chinese food is what I aim to cook, and you can be guaranteed that the Chinese people do not eat the kinda food we get in Ireland in their takeaways. There is a little bit more work in this soup than in most others but it is worth it.
1 large chicken fillet
1 litre of chicken stock
A dash of sesame oil
An inch sized piece of ginger
1 tin of sweetcorn
2 tablespoons of corn flour
2 egg whites
Spring onion to garnish
Poach the chicken fillet by covering it with water in a medium saucepan, place it on a high heat until it starts to bubble then reduce to an easy simmer for 20 mins until cooked and tender. Remove it from the water and allow cooling on a plate, reserving the cooking water for later. When the fillet is cool shred it by pulling it into long thin strips.
In a large saucepan pour in a litre of stock and a dash of sesame oil, grate in the ginger and add the sweetcorn from the tin. Place on a high heat and bring to the boil. In the meantime using some of the poaching water in a cup; make a thin paste with the corn flour. Also beat the 2 egg white lightly with another dash of the poaching water in a separate cup.
When the large saucepan has reached boiling point, add the shredded chicken, return to the boil and stir in the corn flour paste. Now from a height of about 15cm gently drizzle in the egg white mix while stirring (this will ensure it doesn't clump together and that it will cook fully).
Check for seasoning and add a pinch of salt if needed. Serve with a garnish of spring onion cut on the diagonal.