Directions
- 1Heat oil in a wok over medium to high heat. Add the chicken mince and cook, breaking it into pieces until it starts to brown (about 5 mins).
- 2Add the ginger and garlic, and cook, stirring for 2 mins until fragrant.
- 3Add the chicken stock and stir, scraping any brown bits stuck to the pot.
- 4Add the corn kernels, bring to a boil, then reduce the heat to a simmer, cooking for about 10 minutes.
- 5To thicken the soup, slowly pour in the cornstarch slurry while stirring.
- 6Once thickened, gently stir and pour in the beaten eggs to form ribbons.
- 7Add some spring onion, reserving some for garnish; season with salt, pepper, a dash of sesame oil, and soy sauce.
- 8Mix well and adjust seasoning as desired. Transfer to a serving bowl and garnish with extra spring onion.
Ingredients
- 2 tbsp neutral oil
- 250 g minced chicken
- 1 tsp ginger, finely grated
- 2 cloves garlic, finely grated
- 1.5 L chicken stock
- 1 can sweet corn kernels, drained
- 3 tbsp cornstarch
- 4 tbsp water
- 2 eggs, lightly beaten
- 3 spring onion, chopped
- 1 salt
- 1 white pepper
- 1 dash sesame oil
- 1.5 tbsp light soy sauce
Equipment
wokspatulaspoonsmall bowlglass lid
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