Ingredients
- 1 Chicken carcass
- 2 litres water
- 1 piece ginger, peeled and sliced
- 1 onion, peeled and quartered
- Parsley
- Salt and pepper
- 425g can creamed corn
- 2 tsp Chicken stock
- 1/2 tsp grated ginger
- 3 spring onions
- 1 tsp sesame oil
- 4 Tbs cornflour
- 4 Tbs water
- 2 egg whites
- 3 spring onions,garnish
Method
Place chicken, water, ginger, onion, parsley and salt in large pot. Bring to the boil,reduce and simmer 1 1/2 hours. Remove scum and strain the stock.
Place stock back into the large pot and add creamed corn, chicken stock, extra ginger, chopped shallots, salt and pepper and sesame oil, bring to boil.
Mix cornflour and 4 Tbs water to smooth paste. Add to soup and stir until soup thickens. Reduce heat and simmer 1 minute.
Beat egg whites and extra water lightly, add to soup in a thin stream, stirring well.
Remove meat from chicken carcass and add to soup. Serve topped with sliced shallots.