Ingredients 1 large chicken breast fillet
1/2 tsp salt
2 egg whites, beaten until fluffy
5 cups of chicken stock
1 1/2 tbsp cornflour
250 gram tin of creamed corn
1 tsp sesame oil
2 tbsp Chinese wine or dry sherry
2 spring onions, sliced
Place the chicken stock into a large saucepan and bring to the boil.
Meanwhile, chop the chicken finely so that it is close to a paste.
Place chicken in a bowl and add the salt and 2 tbsp of water, mix well to combine.
Fold in the egg white.
In a small bowl, combine cornflour and 1 tbsp of cold water to make a paste.
Add the cornflour paste and creamed corn to the chicken stock and bring back to the boil, cooking until thickened.
Stir in sesame oil, Chinese wine and the chicken velvet.
Reduce the heat to low, stir, and simmer for 2-3 minutes.
Serve immediately, garnish with spring onion.
NOTE try to get the lumps out of the chicken or the soup won't be velvety like the classic (as you can see mine isn't perfect).