Chinese Chicken & Sweetcorn Soup

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.