Chicken and Sweetcorn Soup
1 litre chicken stock
2 chicken breast fillets
1 tablespoon light soy sauce
2 teaspoons finely grated ginger
2 tablespoon cornflour
¼ cup water
2 x 420g can creamed corn
1 cup frozen corn kernels
100g shaved ham, thinly sliced
2 egg whites
1 teaspoon sesame oil
6 spring onions, ends trimmed, thinly sliced diagonally
salt and freshly ground black pepper
Place the chicken stock and chicken in a large saucepan and bring to the boil over a large heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl. Cool slightly then finely shred.
Add the soy sauce and ginger to the stock. Place the cornflour in a small bowl and gradually stir in the water until until smooth and combined. Gradually stir the cornflour mixture into the stock. Cook, stirring occasionally, for 2 minutes or until the stock thickens slightly. Add the chicken, the creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes until hot.
Use a fork to whisk egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
Cook for 2 minutes or until white ribbons swirl through the soup. Remove from heat.
Add the sesame oil and half the spring onions and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining spring onions.