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This is my version of an all-time favourite. I don't add any beaten egg whites to the soup because of my son's allergy to eggs.
Difficulty: Easy
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| INGREDIENTS |
| Chicken fillets - 200 grams, chopped |
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Ginger - 3 slices
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Creamed corn - 1 can
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Corn Kernels - 1/2 cup
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Hot Chicken Stock - 2 cups
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Chinese cooking wine - 2 tablespoons
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| Oyster Sauce - 1/2 tablespoon |
| Light Soya Sauce - 1 tablespoon |
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Cornstarch - 1 tablespoon mixed in 1/2 cup water
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| Spring Onions - 2 tablespoons, chopped (garnish) |
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Sesame Oil - few drops
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| METHOD |
| Fry the ginger slices in 1 teaspoon of oil till lightly brown. Then add chicken and cook till done. Throw in the rest of the stuff except for the last three ingredients. Bring to boil then add the cornstarch mixture. After the soup thickens, add spring onions and sesame oil. Serves 4. |
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| TO TWEAK THIS |
| If you like, add 2 lightly beaten egg whites, stirring all the time, before adding the cornstarch mixture. Finish as above. |
