Recipe Ingredient
- 700ml freshly made chicken stock
- 175g chicken filletminced
- 3/4cup canned cream corn
- 1/2cup canned corn kernels
- 2 egg whites
- 1tbsp corn flour
- Seasoning:
- 1tbsp light soy sauce
- 1tsp salt or to taste
- Dash of pepper
- 1/8tsp sugar
- For chicken stock:
- 3-4 chicken carcasses
- 1½litres water
Instructions
- Bring water to a boil and add in chicken carcasses. Allow to simmer for one to one and a half hours over a gentle low heat. Strain the stock and use the amount that is needed. Keep the rest frozen for use later.
- Lightly marinate minced chicken meat with a little salt, sugar and pepper. Set aside.
- Bring freshly made chicken stock to a boil and add in corn kernels, creamed corn and minced chicken and bring to a simmering boil. Add thickening and seasoning, stirring until the mixture thickens over a gentle low heat but not boiling.
- Drizzle in the egg white and once the egg white is cooked, turn the heat off. Dish out and serve immediately. (This soup is ideal for the whole family too.)
