I'm knackered – no energy and multiple mouth ulcers – one photo you'll be spared from this week. Soup.
The recipe is from the very useful Classic Chinese Cookbook by Yan Kit . I'm in no position to comment how Classic it is, but everything is well explained and the recipes pay attention to small things. The Chicken and Sweetcorn Soup is a good mixture of convenience and grading up – bit like buying a pizza base. The extra love comes in the chicken but could be skipped.
Chicken
Mince 400gm of free range chicken thighs -you can use a processer but a cleaver works out the rage. Mix in a pinch of salt and pepper; and 2tbs of sherry (out of Shaoshing wine). Sprinkle 2tsp Cornflour and stir in 6tbs water – 1tbs a time . Leave for 15 minutes and then mix in 2 tsp each of sesame and corn oil .
Soup
A can each of condensed cream chicken soup,creamed corn,and sweetcorn kernels – drained. Instead of the canned sweetcorn I used corn on the cob – slicing the kernel off with a paring knife. Gently heat the condensed soup mixing in 3 tins of water . When heated and mixed well, add the corn and creamed corn. Stir it in and bring to a low simmer.
Combining
Add a ladle of the soup to the chicken, mix and add it to the soup. Bring it slowly to the boil and then simmer for a minute.
Eggs
Two eggs lightly beaten with a pinch of salt . I used to try and create a raging vortex but it's just as effective to pour the eggs in a thin stream, over the back of a fork, circling the soup. Turn off the heat and put the lid on.
Left to sit for a minute and then served.
I liked it but it could have been richer and a tin less of water might have done that. Didn't make me feel much better, so popped down to the Herdies for a pint which did.