Chinese Chicken And Corn Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (420 g) can creamed corn (14 3/4 oz)
• 1 chicken stock cube, crumbled
• 1 teaspoon chinese five spice powder
• 1 -2 chili, chopped (optional)
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon cold water, to make a slurry
• 3 spring onions, chopped (scallion)
• 100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
• 1 large egg, beaten
• sesame oil

Recipe

• 1 place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
• 2 sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
• 3 stir in cornstarch mixture, continue stirring until soup thickens.
• 4 add chopped scallions (reserving a few tb) and chicken, continue to cook for several minutes.
• 5 turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
• 6 ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.