Ingredients
Scale
- 2 cups chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce
- 1 tbsp Chinese cooking wine or dry sherry (optional)
- 1 tsp ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
- 1 tsp cornflour / cornstarch, mixed with a splash of cold water
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt and white pepper, to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
- Prep Time: :05
- Cook Time: :05
- Category: Soup
- Method: Stove Top
- Cuisine: Asian