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Chicken and Sweetcorn soup

We love sharing recipes on social media, and in our humble option, all our recipes should go viral. This one though, took us by surprise, and currently stands at 1.8 MILLION views on Facebook. Why is it so popular? Well, you'll just have to try it out for yourself....

Level
easy
Serves
4
Bites
0.5
Ingredients

Large Handful Cooked Chicken

325g tin Sweetcorn

3 Scallions, sliced

3 Garlic cloves, crushed

1 thumbsized Ginger, grated

1l Chicken stock

2 eggs, beaten

1 tsp Sesame Oil

1 Tbsp Cornflour, mixed with a splash of water

1/4 tsp white pepper

Splash of Dark Soy sauce, to serve

Method

In a wok sprayed with oil, cook the white part of the scallions, garlic and ginger under a low heat for a couple of minutes until softened.

 

Add stock, bring the boil and allow to simmer for 5 minutes.

 

Add the rest of the ingredients and bring back to a simmer.

 

Lastly add the egg mixture slowly as shown. Stir in the green part of the scallions and serve with a splash of soy sauce.

 

Note- you could make this into a more substantial meal by also adding in straight to wok noodles towards the end of cooking

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