This is the boy’s favourite Chinese soup (mine is Wonton
soup). It is really easy to make – the only hard part is sourcing the creamed
sweetcorn. It almost certainly has to come from a Chinese grocer. Regular
frozen or canned sweetcorn just don’t do it. This is perfect for finishing off the
remains of a roast chicken.
800ml chicken stock
1 400g can creamed sweetcorn
1 free range egg
75g cooked chicken meat, shredded
1/2 tsp white pepper
Salt to taste
1 spring onion finely chopped to garnish
A few drops sesame oil
Warm up the stock. Ours is shop bought. Add the salt and
pepper and drop in the chicken. Shredding it is the boy’s job so he is the one
who has greasy hands. Pour in the creamed sweetcorn and give it a good stir.
Bring it to the boil. Meanwhile beat an egg. You’re only
using one so let it be a good one. Give the soup a vigorous stir so you get a
whirlpool effect and tip the egg in. Keep stirring. You will end up with tiny
threads of cooked egg through the soup. It’s ready as the chicken is already
cooked.
If it isn’t thick enough, add some thickening granules or some
cornflour slaked in water. I love the word slaked.
Snip the spring onions – scissors is quickest. Pour into
bowls, garnish with the spring onions and add a few drops of sesame oil. It
took us 10 minutes.