Ingredients

• 2 cups (500ml) chicken or vegetable broth/stock
• 1 can (16oz/420g) creamed corn
• 1 tsp soy sauce (all purpose or light)
• 1 tsp ginger, minced or finely chopped
• 1 garlic clove, minced or finely chopped
• 1 tsp cornflour / cornstarch, mixed with a splash of cold water
• 1 egg, whisked
• 1 cup shredded cooked chicken
• Salt and white pepper, to taste
• 3 tbsp sliced scallions / shallots (optional)

Instructions

• Place broth, creamed corn, soy sauce, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to a boil, then turn down the heat to medium and stir occasionally.
• Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in ‘ribbons’ throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

Spicy Touch By Chef Hiru
The Local Diner (Stag Park)
140 Napier road Taupo,
Taupo Town District, New Zealand