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250g skinless chicken breast fillet,
minced
150ml Shaoxing rice wine
400g tinned creamed corn
1.5 liters chicken stock
1 tsp salt
2 tbsp cornflour (cornstarch)
2 egg whites, lightly beaten
1 tsp roasted sesame oil
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Method :
Place the
chicken in a bowl, add 3 tablespoons of the rice wine and stir to
combine. In a large clay pot or saucepan, combine the creamed corn,
stock, remaining rice wine and salt. Bring to the boil, stirring. Add
the chicken and stir to separate the meat. Return to the boil and skim
any scum from the surface.
Combine the
cornflour with enough water to make a paste, add to the soup and simmer
until thickened. Remove from the heat. Mix 2 tablespoons water into the
egg white, then slowly add to the clay pot in a thin stream around the
edge of the pan. Stir once or twice, then add the sesame oil. Check the
seasoning, adding more salt if necessary. Serve immediately.
Serves 4 - 6
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