After a comforting and delicious meal? Then look no further than this fragrant oriental chicken and corn soup. It’s simple to prepare and ultra nourishing.
Prep time:
10 minutes
Cook time:
30 minutes
Serves:
4-5
Ingredients
1L chicken stock
2 Waitoa Free Range Chicken Breasts
1 tbsp sesame oil
1 knob ginger, minced
2 cloves garlic, minced
420g creamed corn
2 tbsp corn flour
2 eggs
To Serve:
A dash soy sauce, to taste
2 spring onions, finely chopped
A handful fresh coriander, chopped
Method
Bring chicken stock to the boil. Place chicken breasts in the stock and turn down to a gentle simmer. Cook for roughly 10-14 minutes depending on the size of the breasts.
Remove chicken, cool and shred. Reserve stock.
Heat a pot to low heat, drizzle 1 tbsp of sesame oil, fry off ginger and garlic for 2 minutes until aromatic. Add stock and creamed corn. Add the shredded chicken and bring back to the boil.
Mix cornflour with a little cold water to form a thin paste. Pour into the soup whisking constantly.
Mix the eggs in a bowl with a little chicken soup from the pot then drizzle egg mixture into the pot very slowly.
Season with soy sauce and garnish with spring onions and coriander.
