4 cups chicken stock
shredded chicken (Nick used the 2 chicken breasts from our weekly boiled chicken/stock project)
1 tbs soy sauce
2 tsp finely grated fresh ginger
1 tbs cornflour
1/4 cup water
2 x 420g can creamed corn
1 x 420g can corn kernels, drained
2 egg whites
6 green shallots, finely chopped
Salt & pepper
In a large saucepan mix stock, soy sauce and ginger and heat through. Combine cornflour and water until smooth. Mix cornflour mixture into stock. Cook for 2 minutes or until soup thickens slightly. Add the chicken, creamed corn, corn and cook, stirring occasionally, until heated through.
Whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
Cook for 2 minutes. Remove from heat. Add salt and pepper. Serve with green shallots sprinkled on top.
This is perfect for a quick meal or instead of takeaway – takes as long to make this as it does to phone through your order then drive and pick up. If you’re like me, you keep a few cans of corn in the cupboard, along with lentils, kidney beans, tinned tomatos, etc. and can throw together a meal in minutes. My friend and neighbour, Jan, is known in her house as “Crack a Can Jan” because she is so good at throwing together (assembling?) several cans of food to make a curry. With a bit of practice The Slow Chef might earn his own name such as “Take a Pick Nick”.