Ingredients
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1 (420 g) can creamed corn (14 3/4 oz)
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1 chicken stock cube, crumbled
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1 teaspoon Chinese five spice powder
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1 -2 chili, chopped
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1 tablespoon cornstarch, mixed with
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1 tablespoon cold water, to make a slurry
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3 spring onions, chopped (scallion)
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100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
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sesame oil
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1 large egg, beaten
Instructions
- Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
- Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
- Stir in cornstarch mixture, continue stirring until soup thickens.
- Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
- Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
- Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.