Ingredients (serves 4)
- 1L (4 cups) chicken consomme
- 2 (about 200g each) single chicken breast fillets
- 1 tbs light soy sauce
- 2 tsp finely grated fresh ginger
- 1 tbs cornflour
- 60ml (1/4 cup) water
- 1 x 420g can creamed corn
- 1 x 300g can corn kernels, rinsed, drained
- 100g shaved ham, thinly sliced
- 2 egg whites
- 1 tsp sesame oil
- 6 green shallots, ends trimmed, thinly sliced diagonally
- Salt & freshly ground black pepper
Method
- Place the consomme and chicken in a large saucepan and bring to the boil over high heat.
- Reduce heat to low and simmer for 5 minutes or until chicken is cooked through.
- Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
- Add the soy sauce and ginger to the consomme mixture.
- Place the cornflour in a small bowl and gradually stir in the water until smooth and combined.
- Gradually stir the cornflour mixture into the consomme mixture.
- Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly.
- Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
- Use a fork to whisk the egg whites in a small bowl.
- Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
- Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
- Add the sesame oil and half the green shallot and stir to combine.
- Taste and season with salt and pepper.
- Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.
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