Chinese Chicken & Corn Soup

Ingredients

• 1 kg chicken meat or mince
• 2 L chicken stock
• 1 bunch of spring onions
• 470 g can of creamed corn
• Salt and pepper
• 1 tsp sesame oil
• 4 tbsps corn flour
• 4 tbsps water whites
• 2 extra tbsps water
• 6 slices ham

Method

1. To make chicken stock (if using homemade stock), either boil up 2 kg of chicken carcasses or 8 chicken drumsticks in 4 L soup pot with clove of garlic and salt and pepper to taste. I use the latter as it has the benefit of providing chicken meat that can be used in the soup and it tastes better than chicken mince! After at least one hour of simmering,strain and reserve stock.
2. Combine in soup pot, 2 L of reserved chicken stock, creamed corn, the chopped shallots and sesame seed oil and bring to the boil.
3. Mix 4 tbsps of cornflour and water into a smooth paste, add to the soup and stir until it thickens slightly. Reduce heat to low.
4. Beat egg whites lightly with 2 tbsps of water and add to soup in a thin stream, stirring the soup well.
5. If using chicken meat, remove meat from the chicken pieces and finely slice.
6. Add finely chopped chicken or chicken mince and ham to the soup.

Notes

• Serves six.