Easy Chinese Chicken And Corn Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 cups chicken stock
• 1 large chicken breast fillet (boneless)
• 300 g canned corn kernels
• 300 g canned creamed corn
• 1 tablespoon cornflour (cornstarch)
• 2 tablespoons light soy sauce
• 2 eggs (beaten)
• 2 spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)

Recipe

• 1 bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• 2 add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• 3 remove chicken breast from the stock and leave to cool for a few minutes then shred.
• 4 add corn to stock and bring to the boil over a medium heat.
• 5 combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• 6 add shredded chicken to soup.
• 7 slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• 8 serve topped with the sliced spring onions and enjoy!
• 9 nb: cooking time includes the 15 minutes for "poaching" the chicken breast.