CHICKEN AND SWEETCORN SOUP
1/2 tin creamed sweetcorn
1 chicken breast
1tbsp cornflour with a small splash of cold water
Rice wine (gluten free for Celiac)
Soy sauce or gluten free tamari
Chicken stock ¾ pint
Fresh chilli (opt)
Fresh coriander to garnish (opt)
Mix 3/4 pint chicken stock
Whisk egg in bowl and set aside
Chop chicken finely size of sweetcorn kernels
Put stock in wok and add 1/2 tin creamed sweetcorn
Mix cornflour and water
Add drop rice wine, drop sesame oil, salt and pepper to taste.
Add cornflour and water to thicken
Whisk in half egg to enhance thickness.Cook on medium heat for few minutes until chicken cooked through.
Season to taste with soy sauce, rice wine, sesame oil and white pepper.
serve into small bowls I like to use chinese bowls which are really quite cheap from
Chinese supermarkets or online
Garnish with chilli and coriander.