Sweet Corn Chicken Soup

Many many thanks to Englis Patis for sharing this wonderful recipe.This truly is almost like instant soup coz it gets done quite fast but tastes really great.

Ingredients

• 250 gm minced chicken
• 5 cups chicken stock
• 3 Tbsp rice wine vinegar
• 400 gm can of creamed corn
• 1 tsp sea salt
• 2 Tbsp cornstarch
• 1 large egg
• 1/2 tsp sesame oil
• salt and pepper accordingly
• chopped green onions

Method

1. Mix the chicken with 1 Tbsp of rice wine vinegar. Set aside.

• Mix together the cornstarch and 1/4 cup water. Set aside.
• Whisk the egg until frothy. Stir in the cornstarch mixture until smooth.
• Combine the stock with the creamed corn and remaining rice wine in a saucepan and bring to boil.
• Add the meat and marinade to the saucepan keep stirring.
• Lower heat and simmer for at least 5 minutes
• Bring the heat to medium and then slowly stir in the egg mixture in a thin stream to the soup until well blended.
• Stir in sesame oil.
• Taste and adjust seasoning with salt and pepper.
• Serve garnished with chopped green onions on top.