← Nouns Cooking · Chinese

Ingredients

• 200 g Chicken breast, finely diced
• 1 tsp cornflour, for the chicken
• 1 tsp Shaoxing wine
• 1 l chicken stock
• 1 tsp Ginger, finely grated
• 420 g tin of creamed sweetcorn
• 2 tbsp cornflour mixed with 3 tbsp cold water
• 2 Eggs, beaten
• 1 tsp light soy sauce
• ½ tsp Toasted sesame oil
• white pepper and salt, to taste
• 2 Spring onion, sliced

Method

1. Toss the chicken with the teaspoon of cornflour, the wine and a pinch of salt.
2. Bring the stock and ginger to the boil in a large pan. Stir in the creamed corn and simmer for 5 min.
3. Add the chicken, stirring to separate the pieces, and simmer for 3–4 min until it is white all the way through.
4. Stir the cornflour mixture and pour it in, stirring, and let it bubble for 1 minute until the soup thickens.
5. Turn the heat to low. Pour the beaten eggs in a thin stream while slowly stirring in one direction, so they set into soft ribbons.
6. Season with the soy sauce, sesame oil, white pepper and salt, and serve topped with spring onion.

Tips

• Use shredded leftover roast chicken to make it even faster; add it with the cornflour.
• Blitz fresh corn kernels with a little stock for a fresher version of creamed corn.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Made With Lau Christine's Recipes