Directions
- 1Make chicken broth from scratch. In a large pot, place a whole chicken and top with 1 piece of ginger, 2 cloves of garlic, 2 stems of spring onion, 1 small bowl of dried shrimps, and 1 small bowl of soy sauce.
- 2Cover with water and simmer for about an hour.
- 3Skim off any impurities that rise to the top.
- 4Remove chicken from the broth and set aside to cool.
- 5Strain the stock and use about 8 cups for the soup.
- 6Add cauliflower to the chicken stock and simmer for about 20 minutes until tender.
- 7Use a stick blender to blend the soup into a smooth consistency.
- 8Add the remaining corn kernels and the shredded chicken.
- 9Mix in cornflour that has been mixed with some water to thicken the soup.
- 10In a separate bowl, whisk two eggs together. Slowly drizzle into the simmering soup, stirring constantly.
- 11Season with salt to taste.
- 12Serve garnished with spring onion.
Ingredients
- 1 whole chicken
- 1 piece ginger
- 2 cloves garlic
- 2 stems spring onion
- 1 small bowl dried shrimp
- 1 small bowl soy sauce
- 1 large pot water
- 1 whole bunch cauliflower
- 1 whole bunch frozen corn kernels
- 1 small bowl cornflour
- 2 eggs
- 1 pinch salt
Equipment
large potplate or traystrainerstick blenderwhisk
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