How to make Chicken & Corn Soup

       

Ingredients

1kg chicken pieces
8 cups water
4 peppercorns
2.5cm piece fresh ginger, sliced
1 onion, guartered
3 sprigs parsley
470g can creamed corn
2 chicken stock cubes
½ tsp grated fresh ginger, extra
5 green shallots, chopped
1 tsp sesame oil
4 tbsp cornflour
4 tbsp water
2 egg whites
2 tbsp water, extra
5 spring onion, chopped
1 tsp sesame oil
4 tbsp cornflour
4 tbsp water
2 egg whites
2 tbsp water, extra
2 slices ham, thinly sliced
4 spring onion, chopped, extra

Method

Place chicken into large pan, add water, peppercorns, ginger, onion and parsley.
Bring to boil over medium heat, skim well to remove any scum; reduce heat, simmer gently, covered, for 1½ hours.
Remove any scum from top of stock, strain, reserve 6 cups of stock.
Remove meat from chicken, shred meat finely.
Combine reserved chicken stock, corn, crumbled stock cubes, extra ginger, onion and sesame oil in large pan bring to boil.
Stir in blended cornflour and water, stir until soup boils and thickens, simmer 1 minute.
Lightly beat egg whites and extra water, add to the soup in a thin stream, stirring well.
Add ham and shredded chicken to soup, heat gently.
Top with extra shallots.