The other night I was faced with an almost daily conundrum: what to make with the chicken breasts in my fridge. I keep buying them, and yet never know what to do with them. Previously, I’ve made stir frys, parmas, and even chicken wontons, but todays were destined to become chicken and corn soup. I had a few tins of corn in the cupboard, and you really don’t need much more than that to make this simple soup. While the ginger, garlic and soy add a nice depth of flavour, it isn’t really all that asian-tasting, but if that’s what you’re after, try adding a bit more ginger.
3 cups (750ml) chicken stock
2 cups (500ml) vegetable stock
2 tbsp Chinese cooking wine or sherry
3cm piece (15g) fresh ginger, grated
2 cloves garlic, finely chopped
2 tbsp soy sauce
500g chicken breast fillets
420g can creamed corn
310g can corn kernels, rinsed, drained
3 spring onions, sliced thinly to serve
- Bring stocks, wine, ginger, garlic, and soy sauce to the boil in a large saucepan over medium heat. Add chicken breasts and simmer for about 8 minutes or until the chicken is just cooked through. Remove chicken from stock shred into bite sized pieces.
- Return stock to the boil. Break egg into a small bowl and whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.
- Gently stir through creamed corn, kernels and chicken and return to the boil.
- Serve hot with spring onions.