300gboneless chicken thighcut into bite-sized pieces
1teaspoongrated ginger
½teaspoonsea salt flakesor to taste
¼teaspoonground white pepper
3spring onionssliced thinly (green only)
2teaspoonscornflour mixed in ¼ cup water
1large eggwhisked
Dark soy saucegreen chilli slices in white vinegar – to serve
Instructions
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.
Notes
Condiments - The two simple condiments are what really makes this soup extra delicious - A few drops of soy sauce and a few drops of vinegar along with a couple of slices of green chillies that are soaking in it.Make It Vegetarian - Simply skip the chicken and substitute chicken stock with veg stock.Consistency - This is a really thick soup, but it can be easily thinned by adding 100-200ml extra stock.Canned Corn Replacement - 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.