Nagi says, "This is one of the fastest meals in my repertoire, as well as being a staple pantry meal. I also use other proteins, and sometimes I cook broccoli and carrot right into the soup!"
- Place stock, stir-fry sauce, shao hsing, soy sauce, ginger, garlic and creamed corn in a large saucepan over high heat. Stir to combine. Bring to the boil. Cover. Reduce heat to low. Simmer for 5 minutes.
- Blend cornflour with 2 teaspoons water until smooth. Add to the soup. Simmer for 2 minutes, stirring, until soup thickens slightly.
- Add chicken. Stir to combine. Gradually add egg, stirring constantly. Season with salt and pepper. Sprinkle soup with green onion and serve with Chinese broccoli.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set