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Chicken and Sweetcorn Soup

One of the classic Chinese soups, that never fails to deliver on flavour and texture.

Prep: 5 mins
Cook: 10 mins
Serves: 1
    • 400ml chicken stock
    • 1/4 tsp fresh ginger, grated
    • 1 tsp. Blue Dragon Light Soy Sauce
    • 1 creamed sweetcorn, tinned
    • 50g chicken breast (free-range if possible), cooked and diced
    • 10g cornflour
    • 1 egg white
    • 1 tsp. Blue Dragon Sesame Oil
    • 1 spring onion, for garnish
    1. Bring the stock to the boil in a saucepan; add the ginger, Light Soy Sauce, corn & chicken.
    2. Blend the corn flour with some water and stir into the sauce until the required thickness.
    3. Add the egg whites to the hot soup base in a steady, continuous drizzle so that they cook as they come into contact with the soup. Stir in circles until cooked through and they create little strands of white in the soup.
    4. Serve topped with some shredded spring onion and with a drizzle of Sesame Oil.

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