Name: Chicken & Sweetcorn Egg-Drop Wonton Skin Soup
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp rapeseed oil; 2.5cm/1in piece of fresh root ginger, peeled and finely grated; 4 mini chicken fillets, finely diced; 1 tsp Shaohsing rice wine; 1 ltr/1¾pt vegetable stock; 1 x 325g tin sweetcorn, drained; 1 tsp vegetable bouillon powder; 1 tbsp low-sodium light soy sauce; Dash of toasted sesame oil; Pinch of ground white pepper; 3 tbsp cornflour; 2 tbsp cold water; 1 egg, lightly beaten; 3-4 pieces of wonton skins, fresh or frozen and defrosted, either sliced in half on the diagonal or each cut into 5 equal strips; 2 spring onions, trimmed and finely sliced

VMG Recipes