A few weeks ago, I was hit by a deathly flu which my son passed on to me and I started craving chicken soup. A specific chicken soup from a Chinese restaurant down the road.
Now my first instinct was to of course order it in but in these economic times, I think twice about some of my purchases so I decided to see if I had the ingredients to make it and I actually did.
This soup is a crowd pleaser and is great as a starter or a meal in itself. I know kids enjoy it and honestly it’s chuck full of wholesome ingredient. If like me you like some heat in your meal, you can simply add some chili oil to your bowl.
Serves 2 ( as a meal) or 4 (as a starter)
1 chicken breast
1 cup sweetcorn
2 egg whites, beaten
4 sprigs spring onion, chopped
2 tbs cornflour
1 liter water
2 star anise
2 sticks of lemongrass
1tbs crushed black peppercorns
1/2 tsp crushed cloves
4 garlic cloves, crushed
1 tbs dark soy sauce
3 tbs sesame oil
Put your water into a saucepan and bring to the boil then add the whole chicken breast, star anise, lemongrass, peppercorns, cloves, garlic and a pinch of salt to taste. Turn the heat down to low and let the chicken poach for 15 minutes.
After 15 minutes, take out the chicken but leave the stock simmering on the low heat. Use a fork to shred the chicken then set it aside.
In a small bowl, put your cornflour and add 3 tablespoons of water to it and mix it into a paste.
Add the sweetcorn and sesame oil to the stock and let it simmer for 3 minutes then add the cornflour paste and stir. The stock should slightly thicken.
Next, slowly pour in the egg white and whisk in with a fork. It should form white flakes in the soup. For the last step, our in the soy sauce and then add in the spring onions. Stir and turn off the heat.
You are ready to plate up.