Chicken & Sweet Corn Soup

Ingredients

• 3 cups reduced-sodium chicken broth
• 1 cup water
• 2 tablespoons Chinese wine or sherry wine
• 3 cm piece fresh ginger, grated
• 1 garlic clove, sliced thinly
• 2 teaspoons salt reduced soy sauce
• 2 skinless chicken breast fillets (400grms)
• 1 egg
• 420 g creamed corn
• 310 g corn kernels (drained & rinsed)
• 3 spring onions (sliced thinly)

Directions

1. 1

   Bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat.

2. 2

   Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through.

3. 3

   Remove chicken from stock and when cool enough to handle, shred coarsely.

4. 4

   Return stock to boil.

5. 5

   Break egg into small bowl and whisk lightly.

6. 6

   Slowly pour egg into stock, whisking constantly so it forms small threads.

7. 7

   Add creamed corn, kernels and chicken to stock and return to the boil.

8. 8

   Serve!