Chicken corn soup

Ingredients

• Chicken: 1 x ~1.5 kg chicken (alternatively you can use drumsticks, marylands etc)

• Ginger: 2 cm slice (~2 tablespoon finely julienne ginger)

• Creamed corn: 3 x ~400g can (Dad was always a staunch believer in using Golden Circle creamed corn)

• White pepper: 1/4 teaspoon

• Egg: 3 eggs

• Salt to taste (I typically used 1/8 of a teaspoon)

Method

1. Cut the chicken into pieces, remove skin and any visible pieces of fat and place into a pot. Cover with water until fully submerged and bring to the boil. Gently simmer for 30 minutes, occasionally skimming the top to remove impurities.

2. Remove the breasts, thighs and drumsticks from the stock and let them cool for 10 minutes. Shred the meat and put aside. Return any bones to the stock. Continue cooking for 30 minutes. 

3. In a separate pot, fry half of the ginger for 1 minute and then add the creamed corn. Strain the chicken stock into pot and add the white pepper. Bring to the boil and cook for another 30 minutes.

4. Lightly beat the eggs and gently pour them into the soup whilst stirring to create thin whisps of egg.

5. Add the shredded chicken and remaining ginger into the soup. Depending on how much chicken you want in the soup, you may choose to reserve one chicken breast.

6. Gradually add the salt, continuing to taste as you go.

7. Serve immediately.