Ingredients
- 1 litre chicken stock
- 2 Elgin Free Range Chicken breast fillets
- 1 onion, finely chopped
- 1 garlic, cruched
- 1 leek, washed and finleu sliced
- 2 celery sticks, finely chopeed
- 420g tinned cream style corn
- 200 g corn kernels
- 2 t fresh ginger, peeled and grated
- ¼ teaspoon ground white pepper
- salt to taste
- 2 T cornflour
- 125ml water
- 1 T sesame oil
- 2 egg lightly beaten
- spring onions, to garnish
Directions
In a medium pot bring your stock to the boil and poach your breast fillets for 10 minutes. Allow to cool slightly in the stock, then remove and set aside to shred.
In another pot, add 1T oil and fry your onion, leek and celery, until soft. Season with salt and pepper.
Add your garlic and ginger and gently fry for a minute
Return your stock to the pot and add your corn.
Check your seasoning and bring to the boil
While you are bringing the soup to the boil mix the corn flour and water into a paste and whilst the soup is boiling add it and mix through, stirring occasionally for 2 minutes until soup thicken slightly
Add back your shredded chicken
In a small bowl lightly beat the eggs and then add them in a steady stream to the soup, stirring constantly with a wooden spoon
Add the sesame oil and a half your spring onion
Serve and garnish with the balance of your spring onions
