Serves 4
Ingredients:
200g chicken breast fillet, finely sliced
1 tsp salt
2 egg whites
3 cups (750ml) good-quality chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced
Method:
- Place the chicken in a bowl and sprinkle over the salt. Lightly beat the egg whites until foamy, then fold the egg whites into the chicken strips, cover and set aside in the refrigerator.
- Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water until it forms a paste, then add to the soup, stirring continuously until the mixture thickens.
- Reduce the heat and add the chicken mixture to the stock, breaking it up with a whisk. Heat the soup over high heat, without boiling, for 5 minutes, or until the chicken is cooked through. Season with the soy sauce and serve sprinkled with the slices of spring onion.
Nutrition per serve:
Protein 15g;
Fat 2g;
Carbohydrate 15g;
Dietary Fibre 2g;
Cholesterol 25mg;
560 kj (135 cal)
hey try this chicken and sweet corn soup
INGREDIENTS
1 tablespoon oil
500 grams chicken tenderloins or thigh fillets, cut into small pieces
4 cups chicken stock
420 grams can creamed corn
1 tablespoon corn flour
2 tablespoons water
2 slices ham, finely shredded
6 spring onions, sliced
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 eggs
INSTRUCTIONS
Heat oil in a large pan add chicken. Cook over a moderate heat for 5-8 minutes or until chicken is golden brown and cooked through. Remove from pan.
Stir in stock and corn, bring to the boil. Combine cornflour and water, and add to the pan. Stir until the mixture boils. Add ham, spring onions, cooked chicken, soy sauce and sesame oil.
Return to the boil, stir through beaten eggs with a whisk. Cook until just set. Serve hot.