Ingredients

The following ingredients have 4 Servings
  • 2 cups (500ml) chicken or vegetable broth/stock
  • 1 can (16oz/420g) creamed corn
  • 1 tsp soy sauce ((all purpose or light))
  • 1 tbsp Chinese cooking wine (OR Mirin or Dry Sherry (can omit))
  • 1 tsp ginger (, minced or finely chopped)
  • 1 garlic clove (, minced or finely chopped)
  • 1 tsp cornflour / cornstarch (, mixed with a splash of cold water)
  • 1 egg (, whisked)
  • 1 cup shredded cooked chicken
  • Salt and white pepper (, to taste)
  • 3 tbsp sliced scallions / shallots ((optional))

Instruction

  • Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
  • Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
  • Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
  • Add the chicken, season with white pepper, and serve, garnished with scallions.