Recipe Ingredient
- 1 chicken breast, shredded
- 1 tbsp oil
- Dash of sesame oil
- 350g fresh sweet corn kernels
- 30g dried Chinese mushrooms, soaked to soften and shredded
- 1 tub soft tofu, mashed
- 4 water chestnuts, coarsely chopped
- 1 egg white, lightly beaten with a fork
- 7 ½ cups water
- Seasoning
- 1 tbsp chicken stock granules
- 1/2 tsp pepper
- 1 tsp salt
- Thickening
- 4 tbsp sweet potato flour mixed with 5 tbsp water
Instructions
- Bring water to the boil and add chicken stock granules.
- Combine chicken with oil and sesame oil and mix well, then add to the boiling water. Put in sweet corn kernels and water chestnuts. Bring to a simmering boil for 7-8 minutes.
- Lower heat to medium and add tofu. Stir well, add seasoning and then add thickening. Mix well with a hand whisk to prevent soup from turning lumpy.
- Once soup boils, turn off the heat and drizzle in egg white.
