Curried sweetcorn soup with chicken
Ingredients
- 450g fresh sweetcorn cob or 280g/ 10oz canned sweetcorn, drained
- 225g skinless, chicken breasts, thinly sliced into long shreds
- 1 egg white, plus 1 egg, beaten
- 2 tsp sesame oil
- 3 tsp cornflour
- 1.2l chicken stock
- 1 tbsp Shaohsing rice wine or dry Sherry
- 1 tbsp curry powder or paste
- 1 tsp sugar
- 2 spring onions, finely chopped, to garnish
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