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A popular soup traditionally from the southwest of China. It’s deliciously easy to make and thoroughly heart-warming. You can also try making it with a tinned creamed sweetcorn – if so, leave out the cornflour, as it’s already quite thick.
Serves
2
Preparation: 5 minutes
Cooking time: 15 minutes
1 tablespoon
vegetable oil
1 x 100g (4 oz) skinless, boneless chicken breast, finely diced
1 garlic clove, finely chopped
1cm (½ inch) piece root ginger, finely chopped
1 tablespoon cornflour
600 ml (1 pint) hot chicken stock
100 g (4 oz) sweetcorn kernels
1 egg
1 tablespoon fresh lemon juice
shredded salad onions, to garnish
dark soy sauce and prawn crackers, to serve
toasted sesame seeds, to garnish
Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
Blend the cornflour with a little stock and add to the soup pan with the remaining stock and sweetcorn. Bring to the boil, stirring continuously, and simmer gently for 5-7 minutes.
Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to make egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
All recipes taken form ‘Meals in Minutes’ published by BBC Books