serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Soulful Soups
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 litre salt-reduced chicken stock
- 400 g can creamed corn
- 200 g corn kernels (see Note)
- 3 tsp light soy sauce
- 2 tbsp Shaoxing wine (or verjuice)
- 1 tsp sesame oil, plus extra to serve
- 2 tsp minced ginger
- 2 large garlic cloves, finely chopped
- 2 tsp cornflour, combined with 1 tbsp cold water
- 3 eggs, whisked
- 300 g roast chicken meat, shredded
- Salt and white pepper
- Sliced spring onion, roughly chopped coriander leaves, to serve
Instructions
- Heat the chicken stock, creamed corn, corn kernels, soy sauce, wine, sesame oil, ginger and garlic in a medium saucepan over medium heat. Bring to the boil, then reduce to a simmer.
- Whisk through the cornflour slurry, then while whisking continuously, gently stream in the beaten eggs to form the egg ribbons. Stir through the shredded chicken and season to taste with salt and white pepper generously.
- Divide the cheat’s chicken and sweet corn egg drop soup between bowls and sprinkle with spring onion, coriander and an extra drizzle of sesame oil.
Note
- Use fresh corn kernels, if you can!
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Soulful Soups
