This is another one of my quick and easy weeknight soups. It can be on the table in 20 minutes and makes use of leftover roast chicken.
- Leftover Roast Chicken striped from the bones and shredded or
1 Chicken Breast thinly cut into 2mm slices.
- 1 litre of prepared Chicken Stock (I used salt reduced)
- 1/2 tsp grated Ginger (I used jar ginger, lasts longer in the fridge)
- 1/4 tsp Sesame Oil (use sparingly)
- 1 x 400gm can of Creamed Corn
- 1 Egg, beaten
- 2 Spring Onions, sliced for garnishing (optional)
- 1tsp Cornflour (optional)
- Place chicken stock, ginger, corn and sesame oil into a saucepan and bring to the boil.
- Once boiling, add the chicken meat and return to a rolling boil.
- Pour in the beaten egg from 10cm above the saucepan, stirring the soup as you pour. This will create egg strands in the soup.
- Mix Cornflour with a small amount of water to create a paste and stir into soup to thicken.
- Serve and garnish with sliced spring onion.
NOTE: Sesame Oil can be found in the Asian aisle of your local supermarket. It is one of my luxury items but aids in achieving an authentic taste. It will be used to create great stirfry sauces and salad dressings. Use it very sparingly as it has a very overpowering flavour. A small bottle cost $2-$3 but lasts forever.