Image taken from www.saltnpepperrestaurant.com
2 large chicken breasts
1.2 liters stock
200g canned sweetcorn
1 tbsp cornflour
1 bunch spring onions, finely sliced
3 eggs, lightly beaten
dark soy sauce, to serve
Place chicken breasts in a saucepan with the stock and slowly bring to the boil. Remove any scum that comes to the surface. Simmer for 20 minutes.
Add sweetcorn to the pan and simmer for further 2 minutes.
using tongues, remove chicken and shred the flesh.
Blend the cornflour with 2 tbs water to form a smooth paste and add to the pan, stir continuously until thickened.
return the shredded chicken along with the spring onions (keeping a few for a garnish) and bring back to the boil.
Remove soup from heat and drizzle in the beaten egg, stirring vigorously as you do so,
Garnish with spring onions and serve with soy sauce.
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