Chinese Chicken and Corn Soup

Name: Chinese Chicken and Corn Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 can creamed corn (420g/15oz); 1 cup shredded rotisserie chicken (about 1 breast); 2 eggs (whisked); 2 cups chicken or vegetable stock ((note 1)); 2 thin slices of ginger; salt and white pepper; ¼ cup scallions/spring onion (thinly sliced); 2-3 drops sesame oil

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3

Author : Genevieve

Ingredients

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1 can creamed corn (420 grams/15 ounces)1 cup shredded rotisserie chicken (about 1 breast)2 eggs (whisked)2 cups chicken or vegetable stock ((note 1))2 thin slices of gingersalt and white pepper¼ cup scallions/spring onion (thinly sliced)2-3 drops sesame oil

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Instructions

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Step 1

In a pot, add creamed corn, stock, ginger and shredded chicken. Bring the pot up to boil. Turn the heat down to medium-low heat and boil for 5 minutes.

Step 2

Stir the pot with a spoon or a fork slowly in one direction, creating a small swirl/tornado.

Step 3

Continuing to stir the pot, very slowly, pour whisked eggs into the pot as it is boiling on medium-low heat. (note 2)

Step 4

Once all the eggs are in the pot, boil for about 20-30 seconds. Taste the soup then adjust for salt and white pepper. Add a little more white pepper for more heat if desired.

Step 5

To serve: sprinkle thinly sliced scallion/spring onions and a couple of drops of sesame oil. Discard the ginger slices.

Step 6

Give it a little stir and enjoy!