- 1 X 400g can creamed corn
- 400ml chicken stock
- 300g boneless chicken thigh, cut into bite-sized pieces
- 1 teaspoon grated ginger
- ½ teaspoon sea salt flakes (or to taste)
- ¼ teaspoon ground white pepper
- 3 spring onions, sliced thinly (green only)
- 2 teaspoons cornflour mixed in ¼ cup water
- 1 large egg, whisked
- Dark soy sauce, green chilli slices in white vinegar – to serve
- Add creamed corn, chicken stock, boneless chicken, ginger, salt and pepper to a medium saucepan on high. Bring to a rolling boil (approximately 5 minutes).
- Reduce heat to medium. Add the spring onion and cook for 2 minutes.
- Add the cornflour mixture and mix well. Continue to cook on medium heat for 3-4 minutes until the soup has thickened and coats the back of a spoon.
- While the soup is gently bubbling, give it a quick stir to create a gentle whirlpool. Slowly drizzle the whisked egg in the center of the whirlpool in a thin stream. Remove from heat and stir very gently to distribute the egg ribbons evenly.
- Serve hot with a few drops of dark soy sauce and vinegar-soaked green chillies.
The two simple condiments are what really makes this soup extra delicious – A few drops of soy sauce and a few drops of the vinegar along with a couple of slices of green chillies that are soaking in it.
To Make It Vegetarian – Simply skip the chicken and substitute chicken stock with veg stock.
This is a really thick soup, but it can be easily thinned by adding 100-200ml extra stock.
If you can’t find canned creamed corn, boil some fresh corn (1-2 cobs) with a teaspoon of sugar and pinch of salt in a pot of water. Cool, remove the kernels in a blender, add a cup of the cooled boiling water and blend to get a coarse mixture. Use this instead of the canned creamed corn.