Chicken and Cream of Corn Soup

Soup

1. In a medium pot add the chicken stock and bring to the boil. Add the chicken, ginger slices, spring onions, pepper and salt (if preferred). Bring the mixture to the boil again, then cover the pot and let it simmer for roughly 20 minutes. Strain the stock, reserving the cooked chicken. Remove the bones and skin, cut the flesh into pieces and reserve.
2. Place the strained stock into a pot, return to the stove and bring to the boil again. Add the creamed corn and the reserved chicken pieces with some grated ginger. Stir and taste for salt, adjusting accordingly. Add a tablespoon or two of water to the cornflour to make a slurry, then add this to the soup. Stir in the egg white with a fork to form long strands and it’s ready to be served with the garnishes and toppings you prefer.

Spring onion roti

1. In a medium bowl add all of the roti ingredients except the oil. Mix with a wooden spoon to combine well, then let it rest in a warm place until well risen, for a minimum of 30 minutes but preferably a good hour.
2. Once ready, place a small frying pan on medium-high heat and spray the base with oil. When hot, add a large spoonful of the mixture to the centre and use the spoon to spread it outwards into a flat circle. Cover the pan and cook for two minutes, then lift the lid, spray the top side with oil and turn the roti over to cook for two more minutes. Repeat until all the mixture is used up. A great accompaniment to the soup. Enjoy!

I stir the reserved teaspoon of grated ginger into the soup towards the end of cooking because this gives the soup “a warm hug” appeal that’ll make you want more! Ginger is also a great remedy for many ailments. If you desire a thicker soup, double the cornflour. Light soy sauce can enhance the flavour even more, as can some dry sherry or Chinese cooking wine. Ready-bought stocks are great for a weeknight winter warmer, and cooking it my way by adding the chicken and the ingredients listed makes this soup taste like a homemade stock.