This is a wonderfully easy recipe that is both comforting and delicious. Perfect eaten on cooler days or served as a starter to your Asian dinner feast!
1 large chicken breast (chopped)
1 tbsp canola oil
1 can of sweet corn kernels
1 can of cream corn
1/2 tsp sesame oil
1 tsp Xiao xin wine
1 tbsp grated ginger
1 tsp soy sauce
healthy pinch of white pepper
2 cup of chicken stock
2 egg whites
Corn-starch slurry (1 tbsp corn starch and 1 tbsp water)
2 tbsp green shallots, finely sliced
1 tbsp black vinegar
1 tbsp soy sauce
Using a heaving kitchen knife, chop chicken breast and set aside. In a large pot, place canola oil in and turn on the heat to medium. Place chopped chicken in and grated ginger into the pot and stir. Once the chicken is cooked, has turned white in colour, place sesame oil, xiao xin wine, soy sauce and white pepper and stir. Drain corn kernels and place into the pot, along with the the cream corn. Next pour in chicken stock and bring soup to a simmer for about 5 minutes. With the heat turned off, place corn-starch slurry in and continuously stir until thickened. lastly, place egg whites in and gently stir about 5 times.
To serve, place soup in a bowl and drizzle with soy sauce & black vinegar, a sprinkle of white pepper and topped with finely sliced green onion.
Happy cooking! Please post a photo of your dish on instagram and tag with #jimmywongeats