CHICKEN AND SWEET CORN SOUP

Preparation Method :

• Trim the white sinew from the chicken tenderloins and mince or chop so finely that the flesh is almost a puree.
• Add salt, corn flour and cold water and mix well. Fold in the egg whites.
• Bring the Chicken Stock to the boil. Add the remaining corn flour blended with cold water, stirring until stock returns to the boil.
• Boil for 1 to 2 minutes until it thickens. Add the soy sauce, sherry and corn and stir.
• Add the sesame oil and pureed chicken and stir gently as it simmers for 1 to 2 minutes.
• Serve garnished with spring onion and ham.