hoender sop – My Whisk and I

This is a nutritious soup and is perfect to make with cooked, left-over chicken.

2 chicken breast fillets
1,5l chicken stock
10ml sesame oil
2,5ml ground ginger
1 x 375g can of sweet corn
30ml cornflour
2 eggs
a handful of chopped chives
one packet baby corn

Place the chicken breasts in a saucepan set over medium-high heat and cover with 1 litres of the stock. Add a pinch of salt and cook until the chicken is done.
Remove the meat, but keep the stock.
Shred the chicken into large strips by pulling it apart with two forks.
Top up the chicken stock so that you have 1 litre again.
Add the sesame oil, ginger powder and sweet corn and bring to a boil.
Add the shredded chicken and bring the mixture to a simmer.
Add the cornflour to a small bowl and pour in about 60ml of the stock from the saucepan.
Stir to make a runny paste.
Drizzle the cornflour into the saucepan in a thin stream while stirring continuously.
Add the eggs to a small bowl and whisk together.
Add a spoonful of the stock in the saucepan to the eggs and whisk again.
Now, slowly drizzle in the egg while stirring.
Remove the soup from the heat, add the corn and chives and serve immediately.

If you need to speed things up in the kitchen you may make this soup with store-bought stock and rotisserie chicken.

45ml olive oil
1 onion, finely chopped
a small bunch of salad onion, chopped
1 clove of garlic, minced
1l chicken stock
2 eggs
60ml fresh lemon juice
375ml cooked rice
500ml cooked chicken breast, shredded

Place a saucepan on medium-high heat and add the oil, onion and salad onion.
Cook until the onion is soft and translucent.
Add the garlic and stir-fry for 1 minute.
Pour in the chicken stock and season with salt and pepper.
Bring the mixture to the boil, turn down the heat and leave to simmer.
Add the eggs, lemon juice and 60ml of the rice to a blender.
Blend until smooth.
Keep the blender running and slowly pour in 250ml of the hot stock.
Now pour this mixture into the stock mixture in the saucepan while stirring.
Add the rest of the rice and the shredded chicken.
Simmer the soup for 10 minutes, on a low heat (do not let it boil) until thick.
Spoon into bowls and serve immediately.

Tag: hoender sop

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