A takeaway favourite, surprisingly simple to make at home and doubly delicious. Feeds 4
- 1.2 litres decent chicken stock
- 300g sweetcorn (fresh, frozen or tinned) – or a combination of creamed corn and whole kernals
- 1 tbsp of shaoxing rice wine
- 2 tbsp soy sauce
- 1 tsp sugar
- ¼ tsp white pepper
- 2 tsp cornflour blended with 2 tsp water
- 250g cooked, shredded chicken
- 1 egg whisked with 1 tsp sesame oil
- Spring onions, finely sliced
- Bring the stock to the boil in a large pan
- Add the sweetcorn, lower the heat and simmer gently for 10 mins
- Add the shaoxing, soy sauce, sugar and pepper and stir through. Taste and add salt if needed
- Pour in the cornflour slurry and whisk in
- Bring the soup back to the boil and then turn down to a simmer
- Add the chicken and then, in a steady stream, pour in the egg mixture. It will set as it hits the broth and give you those lovely trailing tails of egg through the soup
- Serve immediately, sprinkled with spring onion
Sophie cooks 