Yesterday was a strange one, going to bed as others were getting up and then getting up and others went to bed! When we got home we both desperately needed a pick up so I cooked this fiery little wonder 1 tin creamed sweetcorn 1 medium onion 1" piece of ginger (I used pickled ginger with chillies) 2 cloves garlic 1 red chilli veg stock (I used Bullion powder) cornflour 1 egg salt and pepper to taste Hot chilli sauce (Linghams) Chop the onion, the ginger and the chill, crush and chop the garlic, all very finely. Add to a bit of oil and sauté while you boil a kettle and open the can of sweetcorn. This can take 5 minutes if you are feeling a little 'challenged' after a night of partying : Add the sweetcorn and simmer for a while and add 1 tsp of Bouillon powder and a canful of hot water. At this point you could add crab meat or shredded cooked chicken. If you're adding meat or fish cook on a good heat for about 10 minutes. Turn down the heat and simmer a little longer and add a tsp of cornflour mixed with a bit of cold water to thicken up the soup. Beat an egg really well and drizzle into the hot soup to make eggy ribbons. Add salt, pepper and more chilli sauce to taste. >
