Chicken and Corn Soup

This is my favorite Chinese soup and it is pretty easy to make. You can add more vegetables of your choice to make it healthier. This recipe will serve four people.

Ingredients:

• Sweet Corn, cream style: 1 tin
• Chicken stock: 1.25 litres (5 cups)
• Shredded boneless cooked chicken - 200 grams
• Ginger - 1 tablespoon finely minced 
• 1 medium sized carrot finely chopped
• 2-3 beans finely chopped
• 1/2 cup fresh corn kernels or canned
• Cornflour - 2 1/2 to 3 teaspoon
• Light soy sauce - 1/2 teaspoon
• Egg - 1, beaten lightly
• Sugar: 3/4 teaspoon
• Salt to taste
• Sesame oil - 1 teaspoon
• White pepper powder - as required 

Method:

• Heat sesame oil in a heavy bottomed vessel, add ginger and saute for a few seconds. Then add the shredded cooked chicken and saute for a minute. 
• Boil the chopped carrots, beans and corn kernels in a seperate pan till the vegetables are slightly cooked. This will take 3-4 minutes. Do not overcook as we do not want the vegetables to become mushy.
• To the shredded sauteed chicken add cream style sweet corn, boiled vegetables and chicken stock and bring to a boil. Reduce flame and cook on low flame for a 4-5 minutes. 
• Add sugar, salt, soy sauce and white pepper powder and adjust seasoning as per taste.
• Add beaten egg slowly and stir the soup with a fork as you drop the egg slowly into the soup. This will ensure you get thin strands of egg in the soup. Ensure your flame is on low during this process.
• Mix cornflour with little water to dissolve it well and then add to the soup slowly. Cook the soup for another 2-3 minutes. Serve hot and enjoy :)