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Craig’s Lockdown Soup

Chicken and Sweetcorn Soup

2 tbsp chicken fat (see below)
1 large onion cooked to melting
1 tsp salt
2.5 cms grated fresh ginger

1 clove crushed garlic
1 tbsp White Wine or Cider Vinegar.
Keep adding water

1 chicken stock cube or pot in 250 ml hot water (or use the chicken thigh bones and make your own)

350gm tin Sweetcorn incl water
Add chicken thigh ripped from the bone *.
Simmer 30 mins.
Break up the chicken or leave it chunky.

(*Using about 4 Chicken Thighs pre cooked on the bone with the skin on - Gas Mark 5 for 45 mins. Use Chicken fat for Onions to Melting).

Garnish with thinly sliced spring onion and sesame seeds. Drizzle with Dark Soy Sauce. ⛩ 👏
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