Chinese chicken and corn soup

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!"

Recipe «Chinese chicken and corn soup» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 litre chicken stock, 1/4 cup Homemade Chinese Stir-fry Sauce, 1 1/2 tbsp shao hsing, 1 tbsp soy sauce, 1.5cm piece fresh ginger, grated , 2 garlic cloves, crushed, 2 x 410g cans creamed corn, 3 tsp cornflour , 2 cups shredded cooked chicken, 3 eggs, lightly beaten, 1 green onion, sliced, Steamed Chinese broccoli , to serve.

Ingredients:

• 1 litre chicken stock 
• 1/4 cup Homemade Chinese Stir-fry Sauce 
• 1 1/2 tbsp shao hsing 
• 1 tbsp soy sauce 
• 1.5cm piece fresh ginger, grated 
• 2 garlic cloves, crushed 
• 2 x 410g cans creamed corn 
• 3 tsp cornflour 
• 2 cups shredded cooked chicken 
• 3 eggs, lightly beaten 
• 1 green onion, sliced 
• Steamed Chinese broccoli , to serve 

Instructions

1. 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.
2. Blend cornflour with 2 teaspoons water until smooth. Add to the soup. Simmer for 2 minutes, stirring, until soup thickens slightly.
3. 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.