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
1 Chopped spring onion - for garnish
Mix minced chicken with soy, rice wine, cornflower, water, sesame oil and seasoning in a large bowl.
Heat pot and fry ginger in peanut oil.
Add stock, creamed corn and corn kernals, bring to the boil and lower heat.
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.
Slowly bring to the boil and simmer for 3 minutes.
Pour a stream of beaten egg into the soup and garnish with chopped spring onion.