Olivia Andrews’ corn & chicken soup

This crowd-pleaser provides the perfect opportunity to sneak in extra vegetables.

Olivia Andrews’ corn and chicken soup. Picture: Phu Tang

This crowd-pleaser provides the perfect opportunity to sneak in extra vegetables. If you’re short of time, use a barbecued chicken breast.

Corn & chicken soup

2 teaspoons sesame oil, plus extra for drizzling

4 spring onions, quartered and thinly sliced

8 cups (2 litres) chicken stock

115g punnet of fresh baby corn, coarsely chopped, or 425g can of baby corn, drained, chopped

1 chicken breast

1 tablespoon cornflour

3 tablespoons light soy sauce

1 tablespoon finely grated fresh ginger

1½ cups creamed corn

1 large corn cob, kernels removed, or 1¹⁄³ cups (200g) frozen corn kernels

2 eggs, lightly beaten

225g can bamboo shoots, drained

To serve

Spring onions, thinly sliced

Coriander sprigs

Freshly ground white pepper

Heat sesame oil in large saucepan over medium heat. Cook spring onion for 2 minutes, or until softened. Pour in stock. If using fresh baby corn, add it and bring stock to a simmer. Add whole chicken breast, reduce heat to low; cover with lid. Cook 12 minutes for a 180g breast, or 15 minutes for 250g (if stock starts to simmer, remove lid to let some heat escape, otherwise chicken will overcook). Remove chicken from broth and set aside; when cool enough to handle, shred. In a bowl, mix cornflour with a little broth. Add soy sauce, ginger, creamed corn and corn kernels to broth (if using canned baby corn, add it now). Slowly stir in cornflour mix until combined. Slowly pour in beaten eggs, stirring very gently only at the end. Add shredded chicken and bamboo shoots; warm for 1 minute. Season to taste with sea salt. Serve immediately drizzled with sesame oil and sprinkled with spring onion, coriander and white pepper. Serves 4

Tip: Steep canned vegetables in boiling water for five minutes to remove the brine flavour.

Edited extract from Three Veg and Meat by Olivia Andrews (Murdoch Books, $39.99). Photography: Phu Tang