Chicken and Sweetcorn Soup

Creamed corn and shredded chicken bound in a silky egg-thickened broth, a Cantonese takeaway staple worldwide.

Ingredients

• 400g pork belly
• 1 cup jasmine rice
• 2 tsp sliced scallion whites
• 2 tsp star anise
• 3 tbsp toasted sesame oil
• 200g scallions
• a handful of fresh scallion greens, chopped
• oyster sauce, to taste

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced scallion whites and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the five-spice powder and white pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the whole duck and bok choy, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the whole duck is tender, about 15 mins.

6. 6

   Stir in the egg noodles and continue simmering for a few minutes more, until heated through.

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