Cantonese Chicken Corn Soup Recipe

INGREDIENTS:

• 1-inch piece of fresh ginger—peeled
• 3 cups chicken stock
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ¾ cup canned creamed corn
• 1 oz (30g) dried rice vermicelli noodles
• 1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
• ½ cup skinless rotisserie chicken breast—finely shredded
• 1 scallion (spring onion)—thinly sliced

DIRECTIONS:

CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. 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, then remove the piece of ginger. ADD the creamed corn, noodles and scallion 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.