Chicken Corn Soup goes down well before our Sweet and Sour Pork
On our longer tours we usually have a Chinese meal one night. Chicken corn soup is the first course, followed by sweet and sour pork with home made fried rice.
For our soup we have -
INGREDIENTS
2 teaspoons oil (peanut oil is good if you have it)
2 onions sliced finely
1 clove garlic crushed
4 cups chicken stock (I actually use a whole chicken and make my own stock and use this chicken shredded in the soup)
4 cups water
200gm chicken breast fillet chopped finely
310gm can creamed corn
310gm can corn kernels
1 tablespoon cornflour
1/4 cup extra water
1 egg lightly beaten
METHOD
Heat oil in large saucepan cooking onions and garlic until onions soften.
Add the stock and water to the mixture and bring to the boil.
Reduce the heat and add the chicken.
Simmer for about 5 minutes until chicken is cooked.
Blend the cans of creamed corn and corn kernels with the cornflour and extra water.
Add the corn to the pan stirring until the mixture boils and thickens slightly.
Gradually add the egg in a thin stream to the simmering soup while stirring.
