A favourite among many and popular among children, this Chinese soup is simple to make and delicious.
Ingredients:
Boneless chicken breast or vegetables – 200 gms
Chicken stock/Water – 1 litre or 3 cups
Sesame oil – 1 tsp
Chopped ginger – 1/4 tsp
Chicken stock /Vegetable cube – 1
Canned creamed corn can – 1 (375 g)
Cornflour – 2 tbsp
2 egg whites
Soya sauce – 1 tsp (optional)
Vinegar – 1/2 tsp (optional)
White pepper (preferable) or black pepper powder – 1/2 tsp
Spring onions chopped – 2 stalks
Salt – to taste
Preparation:
Chop the chicken into fairly big pieces and keep it aside. Beat the white of the eggs in a bowl and keep.
If you are using vegetables, you can replace the chicken with carrots, beans, and peas.
Heat oil in a pan. When it becomes hot, add the finely chopped ginger, white pepper powder and little of the spring onions. Add the chopped chicken pieces and saute. Add 1 litre of the chicken stock or water and boil till the chicken becomes tender. Using a tong, take out the chicken and shred it into pieces. Lower the flame and add it back into the pan alongwith the cream style corn. Adjust the seasonings of pepper and salt.
Mix the cornflour with slightly warm water (1/4 cup) and add it to the soup, stiriing continously. Then, add the beaten egg white slowly stirring in the same direction. The egg whites will form thin white threads in the soup. You can add soya sauce and vinegar at this point, which is optional.
Put off the flame. Garnish with spring onions and serve.
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