DUKAI

Chicken & Sweetcorn Soup

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Cooking

Step 1 of 9

Method

1 of 9

Place the whole chicken, tomato, carrot and celery in a large pot. Add the cold water and bring just to the boil. Skim any foam, then reduce to a gentle simmer. Cook for 45-60 minutes, or until the chicken is fully cooked and tender.

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What you are cooking with

For the broth

  • 1 each Whole chicken, about 1.5-1.8 kg
  • 2.8 L Cold water, or enough to cover the chicken
  • 1 large or 2 small Tomato, quartered
  • 1 each Carrot, large, cut into chunks
  • 3 stalks Celery, roughly chopped

For the soup

  • 30 g Fresh ginger, peeled and finely chopped or grated
  • 3 tin Creamed sweetcorn, about 400 g per can
  • all reserved meat from the broth Shredded chicken
  • 1 tbsp Cornflour
  • 2 tbsp Cold water, for the cornflour slurry
  • 2 each Egg whites, lightly beaten just until loose
  • 2 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 4 each Spring onions, finely sliced; or use 2 tbsp chopped chives
  • 1 small handful Fresh coriander, roughly chopped
  • to taste Fine salt
  • to taste Freshly ground black pepper
  • 1 tsp Sesame oil, optional, to finish
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