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Chicken and Sweetcorn Soup

Category: Starters

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


4oz minced chicken

2 tsp Wing Yip Light Soya Sauce

1 tbsp Wing Yip Shaohsing Style Wine

2 tsp cornflour

4 tbsp cold water

1 tbsp Wing Yip Sesame Oil

1 tbsp peanut oil

1 tsp grated root ginger

1 ltr chicken stock

15oz cream style corn

8oz corn kernals

2 eggs

1 Chopped spring onion - for garnish

Cooking Method

Step 1

Mix minced chicken with soy, rice wine, cornflower, water, sesame oil and seasoning in a large bowl.

Step 2

Heat pot and fry ginger in peanut oil.

Step 3

Add stock, creamed corn and corn kernals, bring to the boil and lower heat.

Step 4

Spoon a ladleful of hot soup into the chicken mixture and stir until it forms a smooth paste, pour this into the pot containing the soup.

Step 5

Slowly bring to the boil and simmer for 3 minutes.

Step 6

Pour a stream of beaten egg into the soup and garnish with chopped spring onion.

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