One of the all time favourite starters in Chinese restaurants and takeaways and it’s mine!!

Again, the recipe is taken from the new book from Chin & Choo Taylor.

One of the best things about this…..made it under 10 minutes after getting in from karate…..also, I used up the Sunday roast left overs ❤️

Ingredients –

1 egg

1½ tsp salt

1 tsp MSG

1 litre (4 cups) water

1 small can (200g/7oz) of sweetcorn, drained

Pre-cooked chicken broken into strips.

Potato starch slurry (2 tsp of potato starch & 2 tsp of water mixed)

To garnish and finish (optional)

2 spring onions, chopped

Toasted sesame oil

Method –

Crack the egg into a bowl and add in 1/2 the MSG & 1/2 the salt.

Whisk these ingredients together……

Place the water in a pan, add the sweetcorn, remaining MSG and salt and bring it to the boil.

Add the chicken and boil it for 4 minutes…..

Pour in the potato starch mix slowly and whisk otherwise it will thicken too quickly…

Add in the whisked egg mix, again whisk as you do so as this will cause egg strings in the soup…..

The stings will like the below…..

Serve into a large bowl……..

Then garnish with sesame seeds and diced spring onions……..

Thank you for reading my ramblings….