Ingredients
Units
Scale
- 2 chopped chicken breasts (hand-cut keema)
- 2 tbsp of oil
- 1 bay leaf
- 1 tsp of chopped garlic
- 1 tin of creamed corn – or 1 tin of corn kernels lightly blended
- Dried galangal 1 piece (optional)
- 1 tsp of salt
- 1 tsp of black pepper
- 1/2 tsp of white pepper
- Pinch of sugar
- Pick of garlic powder
- 4 cups of chicken stock (you can youse boxed or 2 stock cubes)
- 1 tbsp of vinegar
- 1 tbsp of soy sauce
- 4–5 heaped tbsp of cornflour mixed with water to make a thick slurry
- 2 egg whites beaten
- 2–3 tbsp of any oil
Instructions
- Place a heavy bottomed pot over on medium high heat, add the oil and when hot put in the chicken, bayleaf and garlic.
- When the chicken turns white add in the corn, the spices and the chicken stock. Place lid and let the mixture come to a bubble.
- Once bubbling add in the soy sauce and vinegar. Mix and adjust seasoning.
- Now thicken with the con flour slurry. Adjust seasonings again.
- The soup should be bubbling when you add in the egg whites to create ribbons.
- On a separate stove top heat up the oil and once hot, pour it over the soup. This gives the soup a lovely lusciousness.
- Serve into bowls.
Serving options
- Green onions
- Hot sauce
- Choice of crispies
- My chili chips are from Nimco
- Green chilies soaked in vinegar. Zap for 30 seconds in the microwave with a pinch of sugar for the authentic Chinese restaurant feels.
- Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes