- 450g fresh sweetcorn cob or 280g/ 10oz canned sweetcorn, drained
- 225g skinless, chicken breasts, thinly sliced into long shreds
- 1 egg white, plus 1 egg, beaten
- 2 tsp sesame oil
- 3 tsp cornflour
- 1.2l chicken stock
- 1 tbsp Shaohsing rice wine or dry Sherry
- 1 tbsp curry powder or paste
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 spring onions, finely chopped, to garnish
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
If you’re using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside – you should end up with about 280g.
Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.
Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white – about 20 secs. Remove with a slotted spoon and drain well.
Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.
Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.
Ladle into a large bowl, garnish with the spring onions and serve straight away.