Chicken & Corn Soup

Directions

1. Pour stock into a large saucepan and bring to a gentle simmer. Add the chicken, cover, and simmer for 8-10 minutes, or until just cooked through. Remove the chicken and transfer it to a plate.

2. Meanwhile, return the stock to a boil. Add the minced garlic, ginger, carrot, soy sauce, rice wine, and half the corn kernels. Season with salt and pepper. Cook for approximately 8-10 minutes, or until the carrots are soft. Using either a blender or an immersion blender, puree the soup until smooth, then return it to the heat.

3. Shred the chicken using two forks, then add it to the soup along with the remaining corn kernels. Mix the cornflour with a tablespoon of water to make a slurry, then add it to the soup. Simmer for about a minute, until slightly thickened. Beat the eggs in a small bowl, then slowly pour them into the soup while stirring continuously. Cook for another minute, until the eggs are set.

4. Adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with chopped spring onions.