200g chicken breast fillets
1 tsp salt
2 egg whites
3 cups of chicken stock
1 cup of creamed corn
1 tbls corn flour
2 tsp soy sauce
2 spring onions, diagonally sliced

Put chicken through a food processor until finely chopped.
Lightly beat egg whites in small bowl until foamy. Fold egg whites into chicken mince.
Bring chicken stock to the boil and add creamed corn. Dissolve cornflower in water and add to soup, stirring until the mixture thickens.
Reduce heat and add chicken mixture, breaking it up with a whisk. Allow to heat through about 5 min or until chicken is cooked.
Season to taste with soy sauce.
Serve and sprinkle with spring onions.

Won Ton Soup

250g raw prawns
4 dried chinese mushrooms
250g pork mine
1 tsp salt
1 tbls soy sauce
1 tsp sesame oil
2 spring onions, finely chopped
1 tsp grated fresh ginger
2 tbls finely sliced water chestnuts
1 x 250g packet of Won Ton wrappers
5 cups chicken or beef stock
4 spring onions, thinly sliced for garnish

Peel, devein and chop prawns.
Cover mushrooms with hot water and soak for 20 min, Drain and squeeze to remove excess liquid. Remove stems and chop caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
Working with one one Won Ton wrapper at a time, place heaped teaspoons of mixture in. the center of each square. Moisten edges of the wrapper, fold in half diagonally and bring two points together. Place on plate dusted with flour to prevent sticking.
Cook Won Tons in rapidly boiling water for 4-5 minutes. Remove from pot and place in serving dishes. Garnish with spring onions.
In separate pan bring stock to the boil. Pour boiling stock over won Toms, Serve Immediately.

** Won Tons can be prepared a day ahead in advance.

Szechwan Soup

4 dried chinese mushrooms
45g thick dried rice stick noodles
4 cups of chicken stock
1 cup of chopped cooked chicken
230g bamboo shoots
1 tsp fresh ginger
1 tbls corn flour
1/3 cup of water
1 egg, lightly beaten
1 tsp tomato sauce
1 tbls soy sauce
1 tbls vinegar
2 tsp sesame oil
2 spring onions finely chopped
 
Cover mushrooms with hot water and soak for 20 min, Drain and squeeze to remove excess liquid. Cut into short lengths.
Heat stock in large pan and bring to a boil. Add mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce heat and simmer gently.
Combine the corn flour and water in a small bowl, to form a smooth paste. Add the corn flour mixture to soup and stir until clear.
Add the egg to the soup, stirring constantly.
Remove from heat add tomato sauce, soy sauce, vinegar, sesame oil and spring onions.
Serve topped with extra spring onions.