Instructions: Clean the corn and remove the kernels with a sharp knife or cleaver.

You should end up with about 275g.
If you are using tinned corn empty the contents into a bowl and set it aside.

Using a cleaver or a sharp knife thinly slice the chicken breasts into fine shreds about 7.5cm long. Mix the chicken shreds together with the egg white 1 teaspoon cornflour and salt in a small bowl and set it aside.

Beat the whole egg and sesame oil together in another small bowl and set it aside.

Bring a small pot of water to the boil.

Quickly blanch the chicken shreds in it until they just turn white. (This should take about 20 seconds.)

Remove them with a slotted spoon and drain them in a colander or sieve.

Now bring the stock to a boil in a large pot and add the sweetcorn.

Simmer for 10 minutes uncovered and then add the sherry or rice wine curry powder salt sugar and if you are using it the cornflour mixture.

Bring it back to the boil then lower the heat and simmer for another 5 minutes.

Now add the blanched chicken shreds and then slowly pour in the egg and sesame oil mixture in a steady stream stirring all the time.

Transfer the soup to a tureen garnish with spring onions and serve.

Curry is especially popular in southern China which has a long history of contact with India. The Chinese favour curry powder or paste which comes from Madras but unlike indians Chinese cooks use curry only as a light addition to the usual Chinese seasonings a subtle touch rather than a dominant tone.

This is not a traditional Chinese soup but is my version of sweetcorn soup which has become popular in the West. It is easy to make and is delicious. If you use tinned creamed corn which is already quite thick you could leave out the cornflour mixture. The rich golden sheen of the curried soup makes it a good bright dish for a dinner which might include Stir fried Pork with Spring Onions (qv) a green vegetable such as spinach and plain steamed rice.

Serves 4

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