chicken and sweet corn soup

it's winter. it's cold and i wanted chicken soup because everyone around me is getting sick. i figured it really couldn't be that hard to make, so i asked my good friend google and he found me this recipe from taste australia. i did my usual and made it work with what we had and it was yummmm, so here's what i did below. 

i remember when we were younger and would go and have dinner at the chinese restaurant in town that we would always have chicken and sweet corn soup and i loved it, this brought me way back to my childhood and i'll definitely be making it again for my family.

chicken and sweet corn soup

ingredients

4 cups chicken stock

400g chicken breast

1 tablespoon light soy sauce

2 teaspoons crushed ginger

1 tablespoon cornflour

1/4 cup water

1 x 420g can creamed corn

1 x 300g can corn kernels, rinsed, drained

100g shaved ham, thinly sliced

2 egg whites

1 teaspoon sesame oil

6 green spring onions, thinly sliced diagonally

salt & pepper

method

put the stock and uncut chicken in a large saucepan and bring to the boil over high heat. reduce heat to low and simmer for 5 minutes or until chicken is cooked through. transfer chicken to a heatproof bowl. set aside for 5 minutes to cool slightly. finely shred.

add the soy sauce and ginger to the stock mixture. place the cornflour in a small bowl and gradually stir in the water until smooth and combined. gradually stir the cornflour mixture into the consomme mixture. cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.

use a fork to whisk the egg whites in a small bowl. gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.

cook for 2 minutes or until white ribbons swirl though the soup. remove from heat.

add the sesame oil and half the green shallot and stir to combine.