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
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 litre salt-reduced chicken stock
- 400 g can creamed corn
- 200 g fresh corn kernels
- 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, minced
- 2 tsp cornstarch
- 3 eggs, whisked
- 300 g roast chicken meat, shredded
- Salt and white pepper, to taste
- Sliced spring onion, to serve
- Chopped coriander, to serve
Instructions
- In a large saucepan, combine the chicken stock, creamed corn, corn kernels, soy sauce, Shaoxing wine, sesame oil, ginger and garlic. Bring to the boil, then reduce to a simmer.
- In a small bowl, combine the cornstarch with 1 tbsp water to form a slurry. Add to the saucepan and stir well to combine.
- While stirring the soup, gently pour in the whisked eggs in a stream to form delicate egg ribbons.
- Add the shredded chicken and season the soup well with salt and white pepper. Divide between bowls and sprinkle with spring onion, coriander and an extra drizzle of sesame oil, if desired.
Photography by Jiwon Kim.
Want more from The Cook Up?
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
