Ingredients
1 tsp garlic, crushed
1 tsp root ginger, grated
4 chicken thighs, diced
2 litres chicken stock, clear
5 potatoes, peeled & diced
250 g corn kernels (canned or fresh)
½ tsp SIDS CRAZY LEMON
3 tbsp light soy sauce
2 eggs, lightly beaten
2 spring onions, diced
1 tbsp rice bran oil
2 tbsp cornflour
SIDS SALT & PEPPER to taste
Directions
Heat oil in large pan and sauté the garlic, SIDS CRAZY LEMON and ginger. Add chicken thighs and sauté until browned and almost sticking to the pan. Cut skin into strips and sauté until crispy. Pour in the stock and stir. Add the potatoes. Cover and cook for 15 minutes until the potatoes are tender. Using ½ the corn, blend to a paste. Add to the soup with the remaining corn. Stir in the soy sauce then taste and season with SIDS SALT & PEPPER. Bring to the boil. Mix cornflour with 2 tablespoons of water and add to the soup, mixing well. Reduce to a simmer and stir well while drizzling in the egg over a fork prong. Cook for another 2 minutes.
Serve with the spring onion garnish and crispy chicken skin.
