You will need
2 chicken breasts
Ina Paarman’s Chilli & Garlic or Green Onion Seasoning
1 T (15 ml) cornflour (Maizena)
1 – 2 T (15 – 30 ml) canola oil
1 medium onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) fresh ginger, finely grated
4 cups (1 litre) boiling water
4 x 25 g Ina Paarman’s Liquid Chicken Stock
400 g tin creamed sweetcorn
3 spring onions, finely sliced
Season the breasts on both sides with Chilli & Garlic or Green Onion Seasoning and dip into cornflour.
Preheat a medium size heavy based saucepan. Add one tablespoon of oil and brown the breasts lightly on both sides, don’t cook them right through. Remove and keep on the side. Add a little more oil, if needed, and brown the onion seasoned with Green Onion Seasoning. Add and stir through the ginger.
Add the boiling water, Chicken Stock and sweetcorn. Simmer for 5 minutes. Slice the chicken into fine strips across the grain and add to the soup. Simmer very gently for another 3 – 5 minutes. Taste for seasoning.
Add the sliced spring onions. Serve in soup bowls.