640g tinned corn (four of the wee cans in the UK)
1L chicken stock (homemade or store bought is fine)
1/4t white pepper
1 large chicken breast
1/4t light soy sauce
3T tapioca flour or cornflour
1/2C cold water
2 pinches of salt
2 sprigs of spring onions
A few drops of sesame oil
Blend that corn!
1. To make creamed corn, pour half the corn into a saucepan. Add a ladle of chicken stock. Using a stick blender, blitz up the corn until it is a thick, bitty paste (a food processor or potato masher would also do the trick). When the corn is all blitzed up, add the remaining stock and the whole corn kernels. Fire up the saucepan to bring your soup to the boil.
2. While the soup is heating up, slice the chicken breast into small thin pieces. Aim for each piece to be a few millimetres thick and about 1cm wide. To season and marinate the chicken, mix in the salt and light soy sauce with a pair of chopsticks. When your soup has come to the boil, turn down the heat and gently add the chicken pieces. Loosen up the chicken with your chopsticks so that you don’t end up with a giant ball of chicken! Bring the soup back up to a boil.
3. To thicken the soup, make a slurry by mixing tapioca flour/cornflour with cold water. You may find that you need less than 3T of cornflour to reach the desired thickness.
[Sidebar: we also find that a soup thickened with cornflour tends to say thicker than a soup thickened with tapioca flour... we may have used tapioca flour in the video because we had run out of cornflour and we were too lazy to get more cornflour from the shop ;)]
4. Take your soup off the heat and then slowly add the slurry whilst stirring continuously. Pop the soup back on the heat so that the slurry can work its thickening magic!
*Important*: make sure you bring the soup back to a boil because it is important to cook the tapioca flour/cornflour.
5. No Chinese chicken and corn soup would be complete without those delicate ribbons of egg! Prepare your eggs by cracking them into a bowl and whisking well. Season with two pinces of salt. With your soup on medium heat, slowly pour in the egg whilst stirring continuously. Just pour faster if you want bigger bits of egg :D
6. Season your soup with salt and white pepper. Adjust according to taste (e.g. Amy likes it really peppery!) Finally, finely slice your spring onions and stir into the soup.
7. Ladle your soup into big bowls (the bigger the better!) Sprinkle a few extra bits of spring onion onto each serving to make it real pretty. To make the soup extra scrumptious, sprinkle a little sesame oil on top.