chicken and sweetcorn soup
200 g chicken breast
4 cups (1L) chicken stock
1 tablespoon cornflour
50 mls water
2 egg whites
1 cup (160g) corn kernels
Place chicken breast in a small frying pan with 2cm of water on low to medium heat and cover. Steam for 5 to 10 minutes or until cooked through. Remove chicken and set aside to cool.
Place chicken stock and corn kernels in a saucepan on medium to high heat. Cook for 3 minutes.
Dissolve cornflour with 50mls water and mix until it becomes a smooth paste. Pour into chicken stock and stir continuously with a wooden spoon for 2 to 3 minutes.
Whisk egg whites. Pour into soup and mix with a fork, until the egg has cooked (approximately 30 seconds).
Turn of heat. Using your fingers, shred chicken and mix into the soup.
Hint: slice chicken breast into small pieces so that it will cook quicker.