1 chicken breast, shredded
1 tbsp oil
Dash of sesame oil
350g fresh sweet corn kernels
30g dried Chinese mushrooms, soaked to soften and shredded
1 tub soft tofu, mashed
4 water chestnuts, coarsely chopped
1 egg white, lightly beaten with a fork
7 ½ cups water
Seasoning
1 tbsp chicken stock granules
1/2 tsp pepper
1 tsp salt
Thickening
4 tbsp sweet potato flour mixed with 5 tbsp water
Method
Bring water to the boil and add chicken stock granules.
Combine chicken with oil and sesame oil and mix well, then add to the boiling water. Put in sweet corn kernels and water chestnuts. Bring to a simmering boil for 7–8 minutes.
Lower heat to medium and add tofu. Stir well, add seasoning and then add thickening. Mix well with a hand whisk to prevent soup from turning lumpy.
Once soup boils, turn off the heat and drizzle in egg white.
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