Chicken corn soup with curry

• fresh corn cob↗450g g

  or 280g/10oz canned corn, drained

• skinless chicken breast↗225g g

  thinly sliced into long strips

• egg white↗1

  plus 1 beaten egg

• sesame oil↗2 tsp tsp
• cornstarch3 tsp tsp
• chicken broth↗1.2l l
• Shaoxing rice wine↗1 tbsp tbsp

  or dry sherry

• curry powder↗1 tbsp tbsp

  or paste

• sugar↗1 tsp tsp
• green onion↗2

  finely sliced, for garnish

Step-by-step instructions

1. 1

   If you are using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Place in a bowl and set aside – you should have about 280 g.

2. 2

   Mix the chicken strips with egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 minutes. In another small bowl beat the whole egg with the remaining sesame oil and set aside.

3. 3

   Bring the broth to a gentle boil in a large pot, add the corn and cook for 10 minutes uncovered. Meanwhile bring a small pot of water to a boil. Turn off the heat and quickly blanch the chicken strips until they just turn white – about 20 seconds. Remove with a slotted spoon and drain well.

4. 4

   Add the Shaoxing rice wine, curry powder, 1 tsp salt, sugar and the remaining cornflour pre‑mixed with 2 tsp water to the broth. Bring to a boil, then reduce heat and simmer for another 5 minutes.

5. 5

   Add the blanched chicken strips, then slowly pour in the egg‑sesame‑oil mixture in a thin stream. Using chopsticks or a fork, gently stretch the egg into ribbons.

6. 6

   Pour the soup into a large bowl, garnish with green onion and serve immediately.