Ingredients
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2 (420 g) cans corn kernels
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2 (420 g) cans creamed corn
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1/2 cooked barbecued chicken, shredded
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4 spring onions, finely chopped (shallots)
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3 liters chicken stock
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2 teaspoons grated gingerroot
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2 teaspoons sesame oil
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1 tablespoon vegetable oil
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2 tablespoons soy sauce
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2 tablespoons cornflour
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1 egg, lightly beaten
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2 tablespoons rice wine vinegar
Instructions
- Heat vegetable oil in a large saucepan. Add the spring onions,ginger and cook until softened. Add the corn kernels, chicken stock, rice wine and soy sauce. Bring to the boil, slowly. Reduce heat and simmer for 10 minutes Add the shredded chicken.
- In a small bowl, blend the cornflour with 6 tbs of cold water or stock. Add to the soup with the sesame oil, stirring until thickened slightly.
- Stir in creamed corn and simmer for 2-3 minutes Add beaten egg slowly, whilst stirring the soup then take it off the heat.
- Serve hot with toast if preferred.