If you have never had chicken and corn soup at a Chinese restaurant or takeout you are really missing something. What I really like about it is hat I can add toppings to it like crisp bacon pieces and chopped spring onions to make it a complete meal. It is great as a starter before one of the quick and easy Chinese recipes. The part I found took a little practice was getting the consistency of the egg right but it’s not the end of the world. (this is for 6 people)
What you need
6 cups chicken stock
400g tin creamed sweet corn
2 cups cooked chicken in small cubes or shredded
2 tablespoon maizena
4 tablespoons Cold water
2 Egg whites beaten till loose, not frothy
In a large pot, add the stock and sweet corn, bring to the boil and reduce to a simmer.
Add the chicken cubes, stir and then mix together the maizena and water, pour into the soup and allow to simmer for about 4 or 5minutes with the lid off.
Beat the eggs well and then with a spoon swirl the mixture and pour in the egg slowly. This will create the long strings of egg you want.
That’s it, glossy Chinese Chicken and corn soup.