Posted by olivia lewis on 1:53 AM
Ingredients : |
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Chicken
pieces |
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1kg |
Water |
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8 cups |
Peppercorns |
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4-5 pcs |
Fresh
ginger, sliced |
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2.5cm piece |
Onion,
guartered |
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1 big |
Parsley |
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3 sprigs |
Can creamed
corn |
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470g |
Chicken |
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2 stock cubes |
Grated fresh
ginger, extra |
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½ tsp |
Green
shallots |
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5 chopped |
Sesame oil |
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1 tsp |
Cornflour |
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4 tbsp |
Water |
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4 tbsp |
Egg whites |
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2 egg |
water, extra |
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2 tbsp |
Spring onion |
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5 chopped |
Sesame oil |
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1 tsp |
Cornflour |
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4 tbsp |
Water |
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4 tbsp |
Slices
ham, |
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2 thinly sliced |
Method : |
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1. Place
chicken into large pan, add water, peppercorns, ginger, onion and parsley. |
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2. Bring to
boil over medium heat, skim well to remove any scum; reduce heat, simmer
gently, covered, for 1½ hours. |
3. Remove
any scum from top of stock, strain, reserve 6 cups of stock. |
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4. Remove
meat from chicken, shred meat finely. |
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5. Combine
reserved chicken stock, corn, crumbled stock cubes, extra ginger, onion and
sesame oil in large pan bring to boil. |
6. Stir in
blended cornflour and water, stir until soup boils and thickens, simmer 1
minute. |
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7. Lightly
beat egg whites and extra water, add to the soup in a thin stream, stirring
well. |
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8. Add ham
and shredded chicken to soup, heat gently. |
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9. Top with
extra shallots. |
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