Have you ever been for a Chinese meal (or grabbed a take-out) and been served that gloopy, grey-yellow mess that is often the excuse for Chicken and Sweetcorn Soup?
In theory it should be one of the nicest (in my opinion) soups on the menu but so frequently it's over-thickened with corn starch and there's hardly a piece of chicken in it!
Fortunately it's very easy to make your own and because it is so quick to put together (even more so if you use leftover roast chicken), I sometimes make it in the mornings and take some to be reheated for lunch at work. Because of it's high protein content, it would also be great to eat just after a workout at the gym.
If you make this with good quality eggs, the final colour tends to be a very bright yellow, hence the name :-)
500ml Chicken Stock
1 Large Chicken Breast (sliced into thin strips)
1 Small Tin Unsalted/Unsweetened Sweetcorn
1 Large Egg (lightly beaten)
1 tsp Oil
1 tsp Sesame Oil
Approx 1 Heaped tbsp Cornflour (mixed with a little cold water until 'dissolved')
Finely Ground White Pepper & Salt
(Spring Onions to garnish)
1) Heat both oils in a saucepan and lightly cook the chicken until sealed.
2) Add the chicken stock and allow to simmer for 15 minutes.
3) Drain the sweetcorn and add to the soup - turn the heat right down.
4) Using a fork (yes, a fork), slowly drizzle the egg into the soup in so it forms thread-like 'ribbons' - if you tip the egg in too fast it will just form a solid mass
5) Season with salt and pepper to taste, before adding the cornflour a little at a time, stirring constantly until the soup is at the desired thickness (remember that the soup will continue to thicken as it re-reaches boiling temperature, so don't add too much cornflour. If it does become too thick, stir in a little more water or chicken stock)