Melanie’s Chicken Sweetcorn Soup
2 chicken breasts, on the bone
4 cups water
1 tblsp chicken stock powder
2 eggs separated
1 can cream style sweet corn
2 spring onion sliced
1 tblsp corn starch
1 tsp soya sauce
1 tsp sesame oil
Salt and pepper to taste
Add chicken and water to the pot and bring to the boil. Add stock powder.
Boil until chicken is cooked. Remove chicken and debone and shred using two forks. Return shredded chicken to the pot.
Add the sweet corn. Using the can add the corn starch and liquid from the pot and mix into a paste and add to the pot.
Add egg yolks to the can and beat slightly add some liquid from the pot into the can and mix and pour back into the pot (This is just so you don’t dirty extra dishes ).
Add soya sauce, sesame oil, salt and pepper and half the spring onion.
Cook for about 10 minutes till it thickens.
Beat egg whites slightly.
Drizzle egg whites in a zig-zag motion over the back of a fork or through a big slotted spoon. Garnish with remaining
Melanie’s Hong Kong Chicken
6-8 chicken pieces
2 tblsp garlic and ginger paste
1 tblsp brown sugar
1 tblsp shaoxing rice wine (or dry sherry)
½ tsp 5 spice powder
1 tsp salt
½ tsp pepper
¼ cup dark soya sauce
4 tblsp water
Marinade chicken in all of the above as long as possible – I did 3 hours.
Grill in Air Fryer at 250 degrees for 20 minutes.
Normal method – shallow fry
Prepared, tried and tested by: Melanie Kramar
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