Ingredients:
1 tbsp vegetable oil
1 garlic clove, minced
1 tsp ginger, minced
1/2 cup (125ml) chicken broth
1 cup (250ml) water
1 can (15oz/440g) creamed corn
1 can (15oz/440g) corn kernels, drained
2 tbsp soy sauce
1 tbsp Chinese cooking wine or dry sherry
1/2 tsp white pepper
2 tbsp cornflour mixed with 2 tbsp water
1 cup (250g) cooked chicken, shredded
2 eggs, lightly beaten
2 green onions, finely sliced
Directions:
Sauté Aromatics:
Heat oil in a large pot over medium heat.
Add garlic and ginger, and sauté for 1 minute until fragrant.
Combine Ingredients:
Add chicken broth, water, creamed corn, corn kernels, soy sauce, cooking wine, and white pepper. Stir to combine.
Simmer Soup:
Bring to a boil, then reduce heat and simmer for 5 minutes.
Thicken Soup:
Stir in the cornflour mixture and cook for another 2 minutes until the soup thickens.
Add Chicken:
Add the shredded chicken and simmer for 2 minutes to heat through.
Create Egg Ribbons:
Slowly pour in the beaten eggs while stirring the soup to create egg ribbons.
Garnish and Serve:
Garnish with green onions and serve hot.
Nutritional Info:
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 210 per serving
Servings: