Chicken and Sweet Corn Soup

Name: Chicken and Sweet Corn Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 kg Lilydale Free Range chicken drumsticks; 3 garlic cloves, finely diced; Thumb-sized piece of ginger, finely diced; 4 spring onions, thinly sliced; 3 corn cobs; 1.75L (7 cups) chicken stock; 2 tbsp soy sauce; 2 tbsp Chinese cooking wine; 2 eggs, whisked; 3 tsp corn flour (mixed with a splash of water); 1/4 tsp white pepper

10 mins Prep

40 mins Cook

6 Serves

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1 kg Lilydale Free Range chicken drumsticks
3 garlic cloves, finely diced
Thumb-sized piece of ginger, finely diced
4 spring onions, thinly sliced
3 corn cobs
1.75L (7 cups) chicken stock
2 tbsp soy sauce
2 tbsp Chinese cooking wine
2 eggs, whisked
3 tsp corn flour (mixed with a splash of water)
1/4 tsp white pepper

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Using the coarse side of a box grater, carefully grate 2 of the corn cobs. With the remaining one, slice the corn kernels off the cob and set aside.
Heat a drizzle of olive oil in a large pot on medium heat. Add the garlic, ginger, white parts of the spring onion, and grated corn. Cook for a minute until fragrant.
Add the chicken stock, soy sauce, Chinese cooking wine and chicken drumsticks to the pot, and bring to a simmer. Cook for 16-18 minutes or until the chicken is just cooked.
Remove the drumsticks from the pot and turn off the heat while you shred the meat off the bone. Place the pot back on medium heat and add the shredded chicken to the pot.
Stir the soup and then slowly add the whisked eggs, stirring gently again. Add the corn flour and water mixture, followed by the remaining corn, spring onions and white pepper. Cook for a further 5 minutes, stirring occasionally, until the soup has thickened slightly.
Serve between bowls and top with some extra spring onions and a sprinkle of white pepper.