CHINESE SWEETCORN SOUP

• servings: SERVES: 2
• active time: I PREP: 5 MINUTES + 20 M
• total time: 35 minutes

Ingredients

TENDERISED CHICKEN

150 g boneless, skinless chicken breast', cut into 5 mm thick slices, 3 cm long

½ tsp bicarbonate of soda

500 ml (2 cups) low-salt chicken stock*

400 g can creamed corn

2 tbsp Charlie Stir-fry Sauce

1 garlic clove*, finely grated

1 tsp finely grated ginger*

⅛ tsp white pepper, plus extra for finishing

1 egg, whisked in a jug

2 tbsp finely sliced spring onio

½ tsp sesame oil*, for drizzling

Directions

Tenderise chicken - Place the chicken in a bowl and sprinkle the bicarbonate of soda over the top. Toss with your fingers to coat, then set aside for 20 minutes. Rinse in a colander under tap water for 5 seconds, shake off the excess water, then pat the chicken dry with paper towels.

Soup - Place all the soup ingredients in a medium saucepan over medium-high heat.

Bring to a simmer, then reduce the heat to medium and simmer gently for 3 minutes.

Add the chicken and simmer for a further 2 minutes.

Egg ribbons - Turn the heat up to medium-high so the soup is simmering rapidly.

Use a wooden spoon to swirl the soup slowly to create a lazy whirlpool. Slowly pour the egg into the middle. The swirling motion of the soup will set the egg into ribbons within seconds of the egg hitting the hot broth!

Serve - Ladle into bowls. Finish with spring onion, a pinch of white pepper and a swish of sesame oil.

NOTES

1 Feel free to use any protein listed on pages 170-71, tenderised using the marinating times provided. However, use the meat and bicarbonate of soda quantity specified for this recipe.

2 The bicarbonate of soda tenderises the chicken breast so it's soft and velvety, just like you get at Chinese restaurants - see page 170 for more information. It's particularly recommended for this recipe because the small, thin strips of chicken overcook quickly in steamy soups.

1 Feel free to use any protein listed on pages 170-71, tenderised using the marir times provided. However, use the meat and bicarbonate of soda quantity specif this recipe.

2 The bicarbonate of soda tenderises the chicken breast so it's soft and velvety, J you get at Chinese restaurants - see page 170 for more information. It's partic recommended for this recipe because the small, thin strips of chicken overcoor in steamy soups.

LEFTOVERS Fridge 3 days. Not recommended for freezing as cornflour-thickened tend to go watery once frozen.