Chicken and Sweet Corn Soup

Use the chicken soup from the boiled chicken and add a small tin of cream style corn into the coup. Bring to boil, add salt and pepper to taste, some stripped chicken meat, and then thicken the soup with 3 or 4t of cornflour mixed with a little water. Beat an egg in a bowl and pour into the soup beating at the same time. Turn off heat immediately. Add a dash of sherry before serving and garnish the soup with chopped spring onions.

Note - A full Chinese menu can be a chicken dish, corn soup, stir fry cabbage or cauliflower (method as last week) and fried rice or plain rice.

Bon appetite.

Vincent Wong