Chicken & corn soup Ingredients: 1 tbsp vegetable oil 100 g boneless, skinless chicken breasts cut into small pieces 1 clove garlic, finely chopped 1 cm piece ginger, finely chopped 1 tbsp cornflour 600 ml hot chicken stock 100 g sweetcorn 1 egg 1 tbsp fresh lemon juice shredded spring onions, shredded, to garnish dark soy sauce toasted sesame seeds, to garnish Method 1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring. 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes 3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
- Tags: Cape Malay, Cape Malay Cooking & Other Delights, Cape Malay Foods, Cape Town, Chicken & Corn Soup, Chicken and Corn, Easy Soup, Ramadan, Ramadan Recipes, Soup, SOUTH AFRICA, Traditional Cape Malay Food