Chicken corn soup
This popular classic Chinese soup Is delicious and very easy to make
2 tablespoon peanut oil
4 ounces chicken breast fillet, skinned and cubed
1 teaspoon grated fresh ginger root
2 tablespoon light soy sauce
4 cups chicken stock
15-ounce can creamed corn
8-ounce Can corn kernels
2 eggs beaten
1 tablespoon Chinese rice wine
1 teaspoon cornstarch
2-3 scallions, green parts only, cut into tiny rounds
¼ cup cold water
1 teaspoon sesame oil
Salt and freshly ground black pepper
1.Grind the chicken in a food processor, taking care not to over-process. Transfer the chicken to a bowl and stir in the soy sauce, rice wine, cornstarch, water, sesame oil and seasoning. Cover and let sit for about 15 minutes to absorb the flavors.
2. Heat a wok over medium heat. Add the peanut oil and swirl it around. Add the ginger and stir-fry for a few seconds. Add the stock, creamed corn and corn carnels.bring to just below the boiling point.
3. Spoon about 6 tablespoons of the hot liquid into the chicken mixture until it forms a smooth paste, and stir. Return to the wok. Slowly bring to a boil, stirring constantly, and then simmer for 2-3 minutes, until cooked.