Ingredients

• 2 tbsp vegetable oil
• 4 cloves of garlic
• 1 large chicken breast
• 1 tsp fresh ginger
• 2 x 420g tins of corn kernals
• 2 x 420g tins of creamed corn
• 3 tbsp of light soy sauce
• 2 tsp of salt
• Pepper to taste
• 2 heaped tbsp of corn flour
• 2 tsp of sesame oil
• 2 litres - 8 cups chicken stock
• Some chopped spring (green) onion
• Some coriander leaves
• Optional, sour cream

Steps

• Step 1

  Peel and grate the garlic and add to a large soup pot.

• Step 2

  Add the vegetable oil, turn on heat and lightly sweat.

• Step 3

  Add the chicken stock and bring to a simmer

• Step 4

  Add the chicken breast and poach until cooked, 15 to 20 minutes.

• Step 5

  Add the soy sauce.

• Step 6

  Grate and add the fresh ginger.

• Step 7

  Add the pepper. (Do not salt just yet)

• Step 8

  In a bowl, dissolve your cornflour with three tbsp of water, mix until smooth.

• Step 9

  Once the chicken is cooked, remove let cool on a plate.

• Step 10

  Add the corn flour mixture to your stock. Mix well.

• Step 11

  Open your corn kernel tin, drain and add to stock.

• Step 12

  Open your creamed corn tin and add to stock.

• Step 13

  Add the sesame oil.

• Step 14

  Once the chicken breast has cooled down, shred it using a fork.

• Step 15

  Crack two eggs in a bowl, mix well and slowly pour a thin stream of egg into simmering stock whilst mixing.

• Step 16

  Add the shredded chicken to soup, mix well and cook for 5 minutes on very low heat.

Little Tips

For convenience you can buy the stock premade, always check it was made with real chicken.