I don’t particularly winter and do not enjoy the wild windy cold days we’ve been having. I’m thankful that it’s school holidays and that we don’t have to get up early and be in a rush to at a particular place. We are loving our lazy days chilling at home and staying in our pjs all day. During this cold weather my children have been requesting for lots of soups and congee. This chicken and corn soup is my children’s favourite soup. They love it so much that I make it on a weekly basis all year round, even in hot summer days. This soup is so delicious and so comforting but so quick and easy to make. I highly recommend using homemade chicken stock for this soup. I usually boil a huge pot of stock using kilos of chicken bones and freeze the stock for when I need it. That way you always have ready made stock to whip up delicious soup like this in no time.
Chinese Chicken and Corn Soup
Makes 4 – 6 small bowls
1.5 litres homemade chicken stock
250g chicken thigh fillet, cut into very small pieces
420g can of creamed corn
1cm thick piece of ginger, thinly sliced
1 spring onion thinly sliced (green part only)
1 teaspoon salt
1 tablespoon cornflour
ground white pepper
In a medium saucepan, add chicken stock and ginger, and bring to a boil. Add the chicken pieces and creamed corn to stock and reduce heat to a simmer. Dissolve cornflour with 1 tablespoon of water. If you prefer a thicker soup then double the amount of cornflour and water. Stir the cornflour mixture and add to the pot. Slowly stirring until soup is thickened. Taste and season the soup with salt. Beat the eggs into a small bowl with a fork. Bring the soup to a boil and gently swirl the soup in a circular motion. Slowly pour the beaten egg in the soup and continue to gently stir in a circular motion until you get swirls of egg ribbons. Remove from heat. Drizzle with sesame oil add sprinkle of white pepper. To serve, ladle the hot soup into small bowls, and garnish with sliced spring onion and coriander.