Chicken, Ginger, Sweetcorn & Egg Drop Soup

Cook Time 30 minutes

Servings 4


2L chicken or vegetable stock

4 chicken thighs, skin off
1 thumb sized knob of ginger, sliced into rounds
1 x 410g tin creamed corn
1 x 125g tin corn kernels
1 egg, lightly whisked
White pepper
1 spring onion, finely chopped
Sesame oil, to serve


In a large pot, bring the stock to the boil, then add the chicken thighs and ginger. Simmer for 15 minutes or until the chicken is tender, but cooked through. Carefully remove the thighs and coarsely chop or shred. Add the creamed corn and corn kernels and return the chicken to the stock. Turn up the heat.

When the soup has reached a rolling boil, slowly pour in the egg a little ribbon at a time, gently stirring through the soup as you go (the egg flowers will form while gently moving around the soup - too slow and you'll have a rubbery clump, too fast and you'll just have a cloudy soup). Continue until all the egg is poured into the soup. Season to taste with white pepper and a little salt, then remove the soup from heat to cool slightly before serving.

To serve, garnish with more white pepper, a few drops of sesame oil and the chopped spring onions. Feel the life flooding back into your body!


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