Chinese Chicken and Corn Soup

Serves 6 people

For an authentic Asian soup that tastes just like the one at Chinese restaurants, you have come to the right place. This recipe can be cooked in just 30 mins, no fuss and no complicated ingredients. Chicken and Corn soup is perfect for those cold winter nights or enjoyed when the flu bug comes around. Packed with flu fighting ingredients such as garlic and ginger, it's a great stomach soother when all you want is a great tasting warm soup to make you feel better.

Chinese Chicken and Corn Soup

Ingredients

• 500g chicken thighs, cut into small pieces 
• 3cm fresh ginger, grated or 2-3 tsps jar ginger
• 2-3 cloves garlic, crushed
• 1 tbsp soy sauce
• 1 tbsp sunflower oil
• 2 bacon heads or 2 slices ham, diced
• 1 small onion, finely diced
• 3-4 stalks spring onion, finely sliced (white parts separated)
• 2 (420g) cans creamed corn
• 8 cups (2 litres) chicken stock
• 4 tbsps cornflour, mixed with water to form a runny paste
• 5 egg whites
• 1 tsp sesame oil

Method

1. Combine the chicken pieces with the soy sauce in a bowl. Allow to marinate while you make the soup.
2. Heat the sunflower oil in a heavy-based saucepan on medium heat. Add the bacon and cook until slightly browned, then add the onion and simmer on low heat until the onions become translucent.
3. Stir in the ginger, garlic and white part of the spring onion for 30 seconds.
4. Pour in the chicken stock, bring to the boil and simmer for 10 mins. Taste and season with salt.
5. Add in the cans of creamed corn, bring to a simmer. Now add the chicken pieces, stir through, bring to the boil and simmer for 5 mins.
6. Slowly begin pouring in the cornflour mixture while constantly stirring. The soup may or may not need the full amount of cornflour, thicken to your desired thickness. Bring to the boil.
7. Break the egg whites up a little by adding 1-2 tbsps of water, whisk with a fork slightly. Gradually pour the egg whites into the soup while constantly stirring just where the egg whites land in the soup. This is to ensure the egg whites separate in the soup and no large lumps of egg appear.
8. Bring to the boil, add the sesame oil and the remaining spring onion and turn off the heat. Stir through and serve.