Chicken Sweetcorn Soup

Ingredients:

100 g Chicken breast
3 cup Water
1 tsp Chicken bouillon
1 tsp Ginger root, minced
120 g Sweetcorns, canned
1/2 tsp Salt
1/4 tsp White pepper powder
1 tbsp Cornstarch
2 tbsp Water
1 Egg

Marinade:

1/4 tsp Salt
Pinch of white pepper powder
1/2 tbsp Cornstarch
1/2 tbsp Water
1 tsp Oil, cooked

Method:

Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.

Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.