Preparation: 20 mins
Cooking: 10 mins
250gr (8 oz) chicken tenderloin or breast fillet
1/2 teaspoon salt
2 egg whites, beaten to a froth
3 tablespoons cornflour
1.5lt (3 pints) chicken stock
1 tablespoon light soy sauce
2 tablespoons dry sherry
1 x 440gr (15 oz) can creamed corn
1 teaspoon oriental sesame oil
1 spring onion, finely sliced
1/2 cup shredded ham
Trim the white sinew from the chicken tenderloins and mince or chop so finely that the flesh is almost a puree. Add salt, 2 teaspoons cornflour and a tablespoon of cold water and mix well. Fold in the egg whites.
Bring the chicken stock to the boil. Add the remaining cornflour blended with 60gr (2 fl oz) cold water, stirring until stock turns to the boil. Boil for 1 to 2 minutes until it thickens. Add the soy sauce, sherry and corn and stir. Add the sesame oil and pureed chicken and stir gently as it simmers for 1 to 2 minutes. Serve garnished with spring onion and ham.
Food for thought
Rumour has it that in restaurants all over Europe menus are signed by the Greek ex-PM. He got into the habit of signing everything that was presented to him.