@MrsTinkbug I will try and find mine. I think the secret is to use sesame oil
Chop the white end of a bunch of shallots finely, sautée in a big pot in olive oil, add small knob of grated ginger and 2 garlic cloves, cook about 2 mins, add about 1/4 cup of Chinese cooking wine and cook for about 5 mins, add in approx 10 cups of fresh chicken stock and bring to the boil - cut the kernels off 4 corn cobs and add to the pot, poach 2 chicken breasts in the soup , reduce to simmer and take the chicken out after about an hour and finely shred with 2 forks, put back in the pot and add the green parts of the shallots ( finely chopped) and a splash of soy sauce then just before serving whisk in 2 beaten egg whites ( I swap the chicken for for crab and sweet corn soup as well)
I cheat and use creamed corn, the meat from a bbq chicken instead and sesame oil at the end.
Any suggestions but i made chicken corn noodle soup yesterday and its a bit salty. Could i add more water to try balance it? It doesn't have added salt just chicken stock
Going to try and make some sweet potato soup soon. Never tried it before, but it should be an interesting experience.
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