Pakistani Chicken Corn Soup

Method

1. 1

   Poach the chicken

   Put the chicken, water, onion, garlic and ginger in a saucepan. Bring to a gentle simmer over medium heat, about 8 minutes. Reduce to low and simmer for 15 minutes, until the chicken is cooked through to 74°C (165°F).

2. 2

   Strain the broth

   Lift out the chicken and set aside to cool for 5 minutes. Strain the broth into a clean saucepan and discard the onion, garlic and ginger.

3. 3

   Shred the chicken

   Shred the chicken finely with two forks.

4. 4

   Cook the corn

   Add the sweetcorn and salt to the strained broth. Bring to a simmer over medium-high heat for 3 minutes, until the corn is hot and tender.

5. 5

   Thicken the broth

   Stir the cornflour with the cold water until smooth. Mix the slurry again just before adding, then pour it gradually into the simmering broth over medium heat, stirring constantly for 2 minutes, until lightly thickened and clear.

6. 6

   Season the soup

   Stir in the shredded chicken, soy sauce and white pepper. Simmer over low heat for 3 minutes, until the chicken is piping hot and the flavours are combined.

7. 7

   Add the egg

   Keep the soup at a gentle simmer over low heat. Slowly drizzle in the beaten egg while stirring the broth in one direction for 1 minute, until fine strands form and the egg is fully cooked.

8. 8

   Serve

   Ladle into bowls and top with spring onions. Serve hot with white vinegar at the table, adding it to taste.

Tips

• Keep the broth at a gentle simmer rather than a rolling boil while poaching the chicken.
• Stir the cornflour slurry again just before adding, as it settles quickly.
• Pour the beaten egg in a thin stream while stirring steadily in one direction.

Swaps

• Use frozen or tinned sweetcorn in place of fresh kernels.
• Use finely sliced chives instead of spring onions.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently until piping hot, stirring occasionally.