This is a classic Chinese restaurant favourite. Chicken Sweetcorn soup is simple to make, healthy and delicious! Preparing the soup is quicker than calling for a takeaway and so much more satisfying.
Place ginger and garlic in TM bowl. Mince 3 sec/Speed 9.
Scrape down the bowl.
Add stock, chicken, soy sauce, Chinese wine, creamed corn, pepper and 1/2 the shallot to the TM bowl. Cook 20min/Varoma/Speed 1.
While the soup is cooking, crack eggs into a small glass bowl and beat with a fork until combined. reserve.
In another small bowl combine the water and cornflour until smooth.
When the chicken soup has finished cooking, add the cornflour liquid to the soup. Heat 2min/100 degrees/Speed 2.
Turn the TM onto 1min/100 degrees/Speed 1. While the machine is running, remove the MC and drizzle the whisked egg into the soup through the hole in the lid.
Allow the soup to stand for 3 minutes. The egg will cook in the soup in strands and help thicken the soup and add texture.
Ladle the soup into serving bowls.
Garnish with reserved shallot and a 1/2 tsp sesame oil.
If you can't find Chinese cooking wine, a sweet cooking sherry can be substituted.