Cantonese chicken and corn soup
This soup has a delicate golden
color and velvety smooth texture and is substantial enough to be
eaten as a light meal.
1 tablespoon finely grated fresh
6 cups chicken stock
2 tablespoons Chinese soy sauce
1 teaspoon toasted sesame oil
14 oz (400g) canned creamed corn
2 oz (55g) dried rice vermicelli noodles
2 tablespoons cornstarch (cornflour) mixed to a paste with 2
1 cup shredded skinless rotisserie chicken
2 scallions — thinly sliced
PUT the ginger, stock, soy sauce and
sesame oil in a saucepan and bring to the boil. REDUCE the heat and
simmer for 3 minutes. ADD the creamed corn, noodles and scallions
and simmer for a further 3 minutes. STIR in the cornstarch paste and
keep stirring as the soup thickens. ADD the shredded chicken breast,
warm through, then serve.
Variations: Replace the chicken with shredded fresh crab,
surimi or flaked canned tuna.