Food hop - Soups week! part 5 Chinese sweetcorn soup with Chicken ONCE MORE WITH FEELING

So the end of soup week, sorry that should be THE END IS NIGH!!! in some sort of doomsayers styliee.
Hopefully it won't be the end of this blog, although the cut on my finger which promptly turned purple and rather larger than it should be (the finger that is) , almost had me worried it would be the beginning of a new 2 fingered typing phase. But it did mean a nice trip to the hospital an experience I relish about as much as...well a trip to the hospital, you never quite realise how little you know a language until your attempting to explain how your asthma inhaler has ran out, your throat is sore and your finger should really be that shade of purple using only the power of gestures. Still thankfully the people in my hospital are very very patient, and now very good at understanding mime. Anyway enough of this moaning, my finger is still attached (although looking somewhat massive in its dressing) I've got antibiotics (but a big no to drinking) and I've got my heater on, but if you are feeling somewhat under the weather this Chinese soup from Ken Hom's recipe and wok instruction book given to me by my mum (thanks mum) should perk you right up.
If I'm ever feeling a little under the weather, this lovely infusion of chicken, sweetcorn and ginger perks me up, especially if its followed up with a nice mixture of lemon juice, honey, sugar, brandy and hot water before bed time. As I said its taken from Ken Hom, another chief I like because of his simple healthy and always tastey recipes.

Ingredients
450 g fresh sweetcorn or 275g tinned sweetcorn
1 egg white
1 teaspoon sesame oil
1.2 litres of chicken stock
1 tablespoon rice wine, or dry sherry (I use mirrin)
1/2 tablespoon of paprika
1 tablespoon light soy sauce
5 teaspoons chopped or grated fresh ginger ( I prefer to grate mine as it seem to add a stronger taste to proceedings)
1/4 teaspoon freshly ground white pepper.
2 teaspoons of cornflour mixed with 2 teaspoons water
250 grams chicken (for an easier time use precooked skinless chicken pieces)

First heat the oven to 200 degrees C, wash and clean the chicken, chop into small pieces. Add 3 teaspoons of the grated ginger and the paprika and mix well. Place chicken on some grease proof paper on an oven proof dish, place in oven for about 20 minutes of until the chicken is nicely cooked.
While the chicken is cooking start the soup, if using fresh sweetcorn wash and remove the nibblets (yeah it is a good word) or open the tin. Mix the egg white and sesame oil and set aside.
Using a wok or large skillet bring the stock a boil and add the corn, simmer uncovered for about 15 minutes. After the 15 minutes add the rice wine (or sherry) soy sauce, ginger, pepper and cornflour mixture. Stir until well blended and the cornflour mixture has all been mixed. Bring it back to the boil then lower the heat to a simmer. The chicken should just be about ready, when it is cooked through add the mixture and stir, then slowly pour in the egg white/sesame mixture in a steady stream stirring all the time. Ladle into bowls and top with spring onions.
Serves about 4 people

And that my friends is that, all this writting about soup has inspired me to have a go at cream of asparagus soup in the upcoming weeks which I might post if it works. I hope you try (and like) some of the soups I've posted, add your own comments or suggestions or even soups you like. Right off to drink my warm lemon drink and go to bed, goodnight