Easy Chinese Chicken and Corn Soup

So easy, and using only a few simple ingredients, this recipe will be a winner in your house

Prep Time 5

Cook Time 15

Servings 4

2 cans (400g) creamed corn
2 cups chicken stock
2 whole spring onions
4 chicken thigh (alternatively you can use half of a roast chicken from the supermarket
4 med eggs (seperated)
2 tbsp soy sauce (or tamari)
1 tsp sesame oil (optional)

Into a large saucepan, empty the creamed corn and stock and bring to the boil on high
Dice the chicken thigh (or roast chicken) into small pieces and add to the hot liquid.
lower the temperature of the stove down to medium heat
Slice the white part of the spring onion finely, add to the pot. Reserve the green part for the garnish
Let the soup simmer until chicken is cooked through, approximately 10 mins (if using roast chicken that has already been cooked, you do not need to cook until the chicken has been heated through)
Now prepare the eggs. Seperate the egg whites from the yolks to make the egg 'ribbons'
Slowly drizzle the egg whites into the soup in long ribbons try not to just clump them in all at once). Don’t mix the soup yet. Leave the egg whites to cook until you see them starting to turn white.
When you see the egg whites have turned white, take a spoon and very gently stir the soup in a figure 8 motion to break up some of the cooked egg whites.
So as not to waste the yolks, whisk the yolks in a small bowl and add to the soup, quickly stirring to incorporate the eggs into the soup. The yolks will thicken the soup. Keep stirring to disperse the yolks so they do not clump together
Add the soy sauce
Taste the soup and if you feel it needs more salt, add a dash of soy sauce
Serve the soup into a bowl and garnish with finely sliced green section of the shallot, and drizzle with a few drops of sesame oil