800ml chicken stock 420g tinned cream style corn 75g shredded, cooked chicken meat 1/4 teaspoon ground white pepper salt to taste
2 tablespoons cornflour 125ml water 1 tablespoon sesame oil 1 egg white spring onions, to garnish
Method Prep:10min › Cook:15min › Ready in:25min
In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil. In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed. Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
Add chopped spring onions to garnish and serve hot.
Cornflour? We do not have any in so maybe this is something to buy in Tesco Express, they would stock it? Chicken stock? Does that mean chicken Oxo cubes? Egg white? How do I make an egg white?
I've got everything else and I can shred the chicken and crush the garlic. Any advice on above questions greatly appreciated.
I am off to the shops soon. I will look for Knorr stockpots and cornflour. One recipe I saw mentioned that you can add a bit of ginger to this too. Not sure I will do that but I would like to make the soup fairly thick so I guess the more cornflour used the thicker the soup would be? The above recipe said two tablespoons.
Buy the best stock you can AF, fresh in a carton. You can always add a stock cube if you want extra flavour. If you ever roast your own chicken you could make a lovely stock for soup from the carcase?
I separate egg white by cracking the egg in half and gently tipping the yolk from one half of the shell to the ther until all the white has drop into a cup or bowl. You may find it easier to crack an egg into a bowl and gently lift the yolk out. You could drop the yolk into another cracked egg for your breakfast?
Thanks. I now know how to separate the white and add it to the potion. I also have Knorr chicken Stockpot (as recommended by EarlyBird). I have two red chillis left so will chop those and add them in. It should be a mouth-watering experience. I don't have any cream but I am hoping this is not integral.
If you decide to try some with cream AF - don't add it till the end and after you have removed it from the heat or it will curdle? If you reheat with the cream in, do it gently and don't allow to boil.
Got live-in staff to get eggs and I admit I ended up having help with this. I did want it quite thick but made it too thick and congealed but we were able simply to dilute to a beautiful denseness as should be seen in the picture here of all my dinner tonight - and it really tastes amazing! Actually the pictures have come out awfully unclear and don't do it justice at all but I am very pleased with the taste. This soup has red chillies, spring onion, mushrooms, crushed garlic, sweetcorn, ground black pepper and shredded chicken breast.