Chinese style chicken & sweetcorn soup | nourish ep 2

When I was planning for this series, I asked friends and family to tell me the first thing that they thought of when I said ‘nourishing food’ and nearly every answer was soup; particularly chicken soup! As someone who loves East Asian flavours, one of my favourites is a chicken and sweetcorn soup so this is my version that’s fairly close (I think) to the authentic dish! It’s SO flavourful, filling and makes for a great lunch or side soup to a main dish for dinner.

For 2 large bowls or 4 small:

1tsp oil (neutral)

1/2tsp sesame oil

3 spring onions finely chopped

2 garlic cloves finely chopped

1/2 small white onion finely chopped

Thumb sized piece ginger finely chopped

1 1/2 pint chicken stock

1tbsp light soy sauce

325g cooked sweetcorn

2 chicken thighs (skin on or off - skin will provide more flavour)

1 large egg

Cornstarch slurry made with 1tbsp cornstarch and 2tbsp water whisked

Method

In a large saucepan, add the onions (2/3 of the green onion), garlic, ginger, neutral oil, sesame oil and chicken thighs and cook on a low to medium heat for around 10 minutes to allow the fat from the chicken to render.

Add the corn, stock and, cornstarch slurry and soy sauce, cover with a lid and leave to simmer on a medium heat for 15 minutes.

Remove the chicken thighs and their skin and shred the meat from the bone using two forks.

Add the chicken back to the pot and leave to cook for another 5 minutes.

Whisk the egg in a bowl. Turn the soup to a low heat and slowly add in and continuously whisk the egg. Cook on a low heat for another 5 minutes.

Serve and top with finely sliced green onion.