Ingredients
Scale
2 tbsp sesame oil
300g chicken mince
3 cloves garlic, finely chopped
1L chicken stock
1 x 420g can sweet corn kernels, drained
3 tbsp cornstarch (mix with 1/4 cup water)
2 eggs, lightly beaten
2 spring onion stalks, finely sliced
Salt and pepper, to taste
Instructions
- Heat the sesame oil in a large pot or wok over medium to high heat. Add the chicken mince and cook for about 5 minutes, breaking it up with a spoon until it starts to brown. Stir in the garlic, and cook for another 2 minutes until fragrant.
- Pour in the chicken stock, stirring to lift any caramelised bits from the bottom of the pot. Add the corn kernels and bring everything to a boil. Reduce the heat and let it simmer for around 10 minutes.
- To thicken the soup, slowly add the cornflour slurry while stirring continuously. Once the soup has thickened, gently drizzle in the beaten eggs, stirring slowly to create soft ribbons.
- Add most of the chopped spring onion, keeping a little aside for garnish. Season with salt, pepper. Give it a final stir, then ladle into bowls and top with the remaining spring onion.