Chicken and Sweet Corn Soup

15 mins
Serves 1
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Directions

  1. 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).
  2. 2Heat 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).
  3. 3Heat 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).
  4. 4Add the ginger and garlic, and cook, stirring for 2 mins until fragrant.
  5. 5Add the ginger and garlic, and cook, stirring for 2 mins until fragrant.
  6. 6Add the ginger and garlic, and cook, stirring for 2 mins until fragrant.
  7. 7Add the chicken stock and stir, scraping any brown bits stuck to the pot.
  8. 8Add the chicken stock and stir, scraping any brown bits stuck to the pot.
  9. 9Add the chicken stock and stir, scraping any brown bits stuck to the pot.
  10. 10Add the corn kernels, bring to a boil, then reduce the heat to a simmer, cooking for about 10 minutes.
  11. 11Add the corn kernels, bring to a boil, then reduce the heat to a simmer, cooking for about 10 minutes.
  12. 12Add the corn kernels, bring to a boil, then reduce the heat to a simmer, cooking for about 10 minutes.
  13. 13To thicken the soup, slowly pour in the cornstarch slurry while stirring.
  14. 14To thicken the soup, slowly pour in the cornstarch slurry while stirring.
  15. 15To thicken the soup, slowly pour in the cornstarch slurry while stirring.
  16. 16Once thickened, gently stir and pour in the beaten eggs to form ribbons.
  17. 17Once thickened, gently stir and pour in the beaten eggs to form ribbons.
  18. 18Once thickened, gently stir and pour in the beaten eggs to form ribbons.
  19. 19Add some spring onion, reserving some for garnish; season with salt, pepper, a dash of sesame oil, and soy sauce.
  20. 20Add some spring onion, reserving some for garnish; season with salt, pepper, a dash of sesame oil, and soy sauce.
  21. 21Add some spring onion, reserving some for garnish; season with salt, pepper, a dash of sesame oil, and soy sauce.
  22. 22Mix well and adjust seasoning as desired. Transfer to a serving bowl and garnish with extra spring onion.
  23. 23Mix well and adjust seasoning as desired. Transfer to a serving bowl and garnish with extra spring onion.
  24. 24Mix well and adjust seasoning as desired. Transfer to a serving bowl and garnish with extra spring onion.

Ingredients

  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 250 g minced chicken
  • 250 g minced chicken
  • 250 g minced chicken
  • 1 tsp ginger, finely grated
  • 1 tsp ginger, finely grated
  • 1 tsp ginger, finely grated
  • 2 cloves garlic, finely grated
  • 2 cloves garlic, finely grated
  • 2 cloves garlic, finely grated
  • 1.5 L chicken stock
  • 1.5 L chicken stock
  • 1.5 L chicken stock
  • 1 can sweet corn kernels, drained
  • 1 can sweet corn kernels, drained
  • 1 can sweet corn kernels, drained
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 4 tbsp water
  • 4 tbsp water
  • 4 tbsp water
  • 2 eggs, lightly beaten
  • 2 eggs, lightly beaten
  • 2 eggs, lightly beaten
  • 3 spring onion, chopped
  • 3 spring onion, chopped
  • 3 spring onion, chopped
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 white pepper
  • 1 white pepper
  • 1 white pepper
  • 1 dash sesame oil
  • 1 dash sesame oil
  • 1 dash sesame oil
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce

Equipment

wokspatulaspoonsmall bowlglass lid