CHICKEN CORN SOUP


Ingredients :
Chicken pieces  * 1kg 
Water * 8 cups
Peppercorns * 4-5 pcs
Fresh ginger, sliced * 2.5cm piece 
Onion, guartered * 1 big
Parsley * 3 sprigs
Can creamed corn * 470g
Chicken  * 2 stock cubes
Grated fresh ginger, extra * ½ tsp
Green shallots * 5 chopped
Sesame oil * 1 tsp
Cornflour * 4 tbsp
Water * 4 tbsp
Egg whites * 2 egg
water, extra * 2 tbsp
Spring onion * 5 chopped
Sesame oil * 1 tsp
Cornflour * 4 tbsp
Water * 4 tbsp
Slices ham,  * 2  thinly sliced

Method :
1. Place chicken into large pan, add water, peppercorns, ginger, onion and        parsley.
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.
4. Remove meat from chicken, shred meat finely.
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.
7. Lightly beat egg whites and extra water, add to the soup in a thin stream, stirring well.
8. Add ham and shredded chicken to soup, heat gently. 
9. Top with extra shallots.