Chicken and Sweet corn Soup
Ingredients
200g chicken thighs
1 teaspoon salt
2 egg whites
6 cups chicken stock
1 tin creamed corn
1 tablespoon cornflour
2 teaspoons soy sauce
3 shallots
Method
Wash chicken under cold water.
Pat dry.
Place in food processor bowl and process until smooth.
Add salt.
Lightly beat the egg whites in a small bowl until foamy.
Fold the egg whites into the chicken mince.
Bring the chicken stock to the boil and add the creamed corn.
Dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens a little.
Reduce heat and add the chicken mixture, breaking it up with a whisk.
Allow to heat through without boiling for 3 minutes.
Slice shallots.
Season to taste with soy sauce.
Serve sprinkled with the sliced shallots.
