1L (4 cups) chicken stock (make your own good stock, leftover chicken carcass plus left over root veggies, onion, garlic)
200g of any chicken meat shredded
1 tablespoon light soy sauce
2 teaspoons finely grated fresh ginger
1 tablespoon cornflour
60ml (1/4 cup) water
1 x 420g can creamed corn (or just blend a cup of corn kernals)
1 x 300g can corn kernels, rinsed, drained
100g shaved ham, sliced fine
2 egg whites
1 teaspoon sesame oil
6 green shallots, ends trimmed, thinly sliced diagonally
Salt & freshly ground black pepper
Had some leftover chicken wings in the freezer and decided on a clear out, roasted them up, removed the meat and boiled up the skin and bones to produce the stock for above.
Nicked the recipie from taste but my trick was using leftovers to make as I also had some ham leftover (wtf??) from a Christmas in July
Add the soy sauce and ginger to the stock mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined.
Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until stock thickens slightly. Add the chicken, creamed corn(or just stick blend a cup of kernels) corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
Use a fork to 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 or until white ribbons swirl though the soup. Remove from heat.
Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot.
Serve immediately with a crusty roll
Lush on a cold winter day
Because i am