Categories: Asian

Ingredients

• 2 cups chicken or vegetable
• broth/stock (500ml)
• 1 can (16oz/420g) creamed corn
• 1 tsp soy sauce (all purpose or
• light)
• 1 tbsp Chinese cooking wine or
• dry sherry (can omit)
• 1 tsp ginger, minced or finely
• chopped
• 1 garlic clove, minced or finely
• chopped
• 1 tsp cornflour / cornstarch, mixed
• with a splash of cold water
• 1 egg, whisked
• 1 cup shredded cooked chicken
• Salt and white pepper, to taste
• 3 tbsp sliced scallions / shallots
• (optional)

Directions

1. Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.

2. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.

3. Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup. This also thickens the soup.

4. Add the chicken, season with white pepper, and serve, garnished with scallions.

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