Chinese Style Chicken and Corn Soup

·         1 L chicken stock

·         200 g chicken

·         ½ onion

·         2 cobs of sweetcorn

·         Optional – extra corn either 1 cup frozen or a tin of kernels

·         2 sticks of celery

·         2 Tbsp corn flour

·         3 Tbsp water

·         Optional – 1 tsp sesame oil

·         Optional – 2 egg

Method

Bring stock to the boil in a large saucepan.  Finely dice or shred chicken and add to the pot.  You can use precooked shredded chicken or finely dice a raw portion, just be sure to cook it through.  Finely dice ½ onion and add to the pot.  Remove the kernels from the sweetcorn and add to the pot.  Finely dice celery and add.  If you would like more vegetables you can add extra corn, or finely dice other vegetables you have on hand and add to the soup pot.  Simmer for 5 minutes.  Mix corn flour with water and stir though the soup mixture to thicken slightly.  Add sesame oil if using.  Continue to simmer.  If you like the Egg Drop style soup, beat egg and use a spoon to add small amounts into the soup mixture.  The heat of the soup will cook the egg drops as you add.

Chicken and corn soup.jpg