It’s not just during winter or cooler weather when I crave soup – there’s something about the comforting warmth that gets me every time! This super-simple version of the Chinese restaurant classic is ideal for a lunchtime fix, as a starter or as a side dish to the main event. Its aromatic broth and shredded chicken is food for the soul!
1 tbsp vegetable oil
2 chicken thigh fillets
6 cups chicken stock
2 spring onions (scallions), bruised, plus extra finely sliced spring onion to serve
4cm (1.57 inches) piece ginger, sliced
1 tbsp dried shrimp
2 tbsp cornflour (cornstarch)
¼ tsp ground white pepper
tiny pinch of turmeric
1 tsp sea salt
4 eggs, beaten
1 tsp sesame oil
Heat the vegetable oil in a stock pot over high heat. Add the chicken fillets and cook 3-4 minutes each side or until golden. Add the chicken broth, spring onion, ginger and dried shrimp. Bring to a simmer, then turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for later. Discard the ginger pieces, spring onions and dried shrimp.
Combine the cornstarch, white pepper, turmeric, sea salt and 3 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well.
Bring the soup to a gentle simmer and then drizzle the egg into the soup. Allow to set for a couple of seconds before breaking up with a spoon. Turn the heat off.
Drizzle over the sesame oil and sprinkle with the extra spring onion.