600ml chicken stock
5g chicken stock powder
100g minced chicken
160g creamed sweet corn
35g egg white
15g finely chopped spring onion
1. In a pan, mix the chicken stock, stock cube powder, sugar and salt, and simmer for 5 minutes.
2. Add the minced chicken and sweet corn to the soup and cook for 2 minutes.
3. Add the egg white and stir vigorously until it forms cooked strands through the soup. Serve garnished with chopped spring onions.
This soup is wonderful as a base – just by adding different ingredients the profile of the soup can change. Try sugar snap peas, kai lan, minced ginger or lemongrass.