Chicken and Corn Soup

Need

• 2 onions, halved
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 2 chicken breast fillet, cut in pieces
• Enough water to reach 2L mark in TM bowl
• 20 Grams Shaoxing wine
• 3-4 Tablespoons Chicken Stock Powder Recipe
• 50 Grams ginger, peeled and thinly sliced
• 2 eggs
• 1 Tablespoon corn flour
• pink salt flakes to taste BUY
• White pepper to taste
• 2 Teaspoons toasted sesame oil
• 1-2 corn cobs, kernels only
• 1 Bunch spring onions/shallots, including green ends

Do

1  

Place onions and EVOO into Thermomix bowl and chop 3 sec/speed 6.

2  

Sauté 5 min/Varoma/speed 1.

3  

Add chicken, water, wine, Chicken Stock Powder and ginger and poach chicken 20 min/90°C/Reverse/speed soft.

4  

Cool slightly and strain liquid and set aside.

5  

Return chicken and ginger to the Thermomix bowl and shred 4 sec/Reverse/speed 4. Remove from bowl and set aside.

6  

Return liquid to the Thermomix bowl with eggs and cornflour. Blend 10 sec/speed 7. Adjust seasoning to taste and add sesame oil and corn to the Thermomix bowl. Heat 2 min/100°C/Reverse/speed 2.

7  

Divide shredded chicken between 4-6 bowls and serve soup over the top immediately. Garnish with loads of the sliced spring onions.