The cold front from the Western Cape hit us this morning, and let me tell you, it ain’t pretty. I’m freezing!
So I bring you a bowl of hot soup on a cold day. The first time I had chicken and sweetcorn soup was in a small Chinese restaurant when I was about 7 years old. It is one of my favourite mother-daughter memories. Like everything else on their menu, I totally adored this. My version is not as brothy as the real thing – they usually serve it as an appetizer, not as an entree. This soup is chuck full of chicken and sweetcorn and has a distinct Eastern flavour from the spring onions and ginger.
Get out the woolie gloves and beanies and warm yourself from the inside with this soup. It seems that winter is now here to stay.
4 chicken breasts, deboned
1 liter chicken stock
2 teaspoons ginger
1 can corn kernels, drained
1 can creamed sweet corn
3 spring onions, sliced
2 teaspoons macadamia oil (or sesame oil)
2 egg whites
1. Place the chicken breasts with some salt and pepper in an ovenproof dish and bake for 30 minutes at 200 degrees. Using two forks, tear the chicken into smaller pieces.
2. Pour the chicken stock into a large pot and add the ginger. Bring to a boil.
3. Add the corn kernels, sweet corn, spring onions, oil and chicken and simmer at a low temperature for about an hour.
4. Add the egg whites and stir very fast in order to form egg flowers. Simmer for another half an hour.
5. Serve hot on a cold day.