Curried sweetcorn soup with chicken
- 300g canned Heritage sweetcorn, drained
- 240g skinless chicken breasts, cut into very thin slices
- 1 egg, beaten
- 1 egg white
- 2 tbsp sesame oil
- 4 tbsp cornflour
- 1.25l chicken stock
- 1 tbsp Chinese rice wine (or dry sherry)
- 1 tbsp curry powder
- 1 tbsp sugar
Mix together the following: chicken, egg white, 1 tbsp sesame oil, 1 tbsp cornflour and 1 tbsp salt. Place this in the fridge for 10 minutes. Grab a small bowl and beat the remaining sesame oil with a whole egg. Set aside.
In a large pan, bring the stock to the boil, add the sweetcorn and then simmer for approximately 10 minutes (uncovered).
In the meantime, bring a small pan of water to the boil. Turn off the heat, and quickly blanch the thin pieces of chicken until they turn white - 30 seconds at most. Remove and drain well.
Mix the remaining cornflour with a couple of tablespoons of water. Add this to the stock along with the rice wine, along with the sugar and 1 tbsp salt. Bring this to the boil and then let simmer for 5 minutes.
Along with the chicken, add the beaten egg and sesame oil mixture (from earlier). Pull the egg slowly into strands using a fork.
Ladle the mixture into a large bowl, ready to serve.
Extra tip: Finely chop two spring onions to garnish!