Chinese Stock and Soups Recipes - Chicken and Corn Soup Recipe

Ingredients

• 1 liter/4 1/4 cups chicken stock

• 100 g/4 oz chicken, minced

• 200 g/7 oz creamed sweet corn

• 1 slice ham, chopped

• 2 eggs, beaten

• 15 ml/1 tbsp rice wine or dry sherry

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Method:

1. Bring the stock and chicken to the boil, cover and simmer for 15 minutes. Add the sweet corn and ham, cover and simmer for 5 minutes.

2. Add the eggs and sherry, stirring slowly with a chopstick so that the eggs form into threads.

3. Remove from the heat, cover and leave to stand for 3 minutes before serving.