Chicken and Sweetcorn Soup

Serves 4


Ingredients:

200g chicken breast fillet, finely sliced
1 tsp salt
2 egg whites
3 cups (750ml) good-quality chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced


Method:

1. Place the chicken in a bowl and sprinkle over the salt. Lightly beat the egg whites until foamy, then fold the egg whites into the chicken strips, cover and set aside in the refrigerator.
2. Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water until it forms a paste, then add to the soup, stirring continuously until the mixture thickens.
3. Reduce the heat and add the chicken mixture to the stock, breaking it up with a whisk. Heat the soup over high heat, without boiling, for 5 minutes, or until the chicken is cooked through. Season with the soy sauce and serve sprinkled with the slices of spring onion.