This is a Thermomix adaptation of a recipe by Anthony Lui, part-owner and chef at Melbourne's famous Flower Drum restaurant.
The recipe appears in a book that was designed to provide better options for childrens' lunches. It was written by a Melbourne woman and also includes recipes by Philippe Mouchel of the brasserie by Philippe Mouchel. There are many simple recipes that are appealing also to adults, so you will get some of these served up in the coming months.
The recipe has some Chinese rice wine and sesame oil added. You may omit these and the results will still be good.
Sweet Corn Chicken Soup
500g chicken breast, cut into 2cm chunks
2 tsp potato flour or cornflour
1/2 tsp salt
2 tbsp water
1 litre chicken stock
1 can (420g) creamed corn
1 tsp sesame oil
1/2 tsp salt, or to taste
2 tbsp potato flour mixed with 2 tbsp water
1 beaten egg
Place chicken, flour, salt and water into TMX bowl. Hit Turbo 3 times to chop the chicken and mix the meat with marinade. You may need to chop it more, but don’t make mince out of it. Look after each pulse on the Turbo. Remove and keep aside.
Place the chicken stock in TMX bowl and heat for 5 minutes at 100°C on speed 1. Add marinated chicken and cook for 3 minutes at 90°C on reverse + speed 1.
Add creamed corn, sesame oil and salt and cook for 5 minutes at 90°C on reverse + speed 1. Once the blade is turning then pour in the thickening through the opening in the lid and continue cooking until mixture thickens.
Once thickened, slowly pour in the beaten egg through the lid and stir until there are soft strands through the soup. It only takes a few seconds. Stop the TMX and serve.