Chicken & Sweet Corn Soup - Be Inspired - Food Wine Travel
Add egg noodles to the classic Cantonese chicken and sweet corn soup for a simple, delicious one pot dish - or leave them out for a starter.
Ingredients
- 2 cobs corn
- 2 litres chicken stock
- ⅓ cup Shaoxing rice wine
- 2 teaspoons finely grated ginger
- 500g chicken thigh fillets, thinly sliced
- 200g dried egg noodles
- 4 green onions, finely sliced
- 2 teaspoons sesame oil
- 2 tablespoons arrowroot, made into a paste with 2 tablespoons water
- 2 eggs, lightly beaten
- Salt flakes and freshly ground white pepper, to taste
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