This Cantonese soup, like sweet and sour pork, is tremendously popular with non-Chinese, especially Westerners. Canned products are used here for labor-saving purposes. The soup will still be delicious if you want to make it very simple and omit the chicken.

Ingredients:

1 chicken breast, 6 ounces (175 grams) skinned and boned, or 4 ounces (115 grams) chicken fillet
8- to 10-ounce (225- to 280-gram) can sweet-corn kernels, drained
1 or 2 eggs
1⁄4 teaspoon salt
2 teaspoons peanut or corn oil
10 3⁄4-ounce (310-gram) can condensed cream of chicken soup
3 soup cans cold water
8- to 10-ounce (225- to 280-gram) can cream-style sweet-corn
For the marinade:
1⁄4 teaspoon salt
2 teaspoons thin soy sauce
6 turns white pepper mill
1 tablespoon Shaohsing wine
1 teaspoon cornstarch
4 tablespoons water
1 teaspoon sesame oil
1 teaspoon peanut or corn oil

Directions:

Mince the chicken finely in a food processor or mincer. Put into a bowl.

Prepare the marinade: Add the salt, soy sauce, pepper and wine (or you can use medium-dry sherry) to the chicken. Sprinkle with the cornstarch and stir in the water, 1 tablespoon at a time, until the chicken becomes a smooth paste. Let stand for 15 minutes. Blend in the oils.

Roughly chop the sweet-corn kernels in a food processor or blender, or by hand. (They can be left whole). In a small bowl, beat the eggs lightly with the salt and oil. Set aside.

Pour the marinade into a large saucepan and add the cold water gradually, stirring with a wooden spoon until smooth. Stir in the sweet-corn kernels and cream-style sweet corn. Bring the soup mixture to just below boiling point over moderate heat, stirring occasionally.

Combine about 6 tablespoons of the hot soup liquid with the chicken paste, breaking up any lumps. Add to the rest of the soup, stirring in well, and gradually bring to a boil. Simmer for 1 minute, to make sure that the chicken is cooked.

Slowly pour in the beaten egg through the gap of a pair of chopsticks or along the back of a fork, moving the chopsticks or fork in a circular motion at the same time. Remove from the heat and cover for 45 seconds, to allow the egg to set in tender flakes. Give the soup a final stir and then serve hot.

Note: Leftover soup can be reheated; it can also be frozen. Instead of condensed soup, 3 1⁄2 cups clear stock can be used, with 2 cans of cream-style sweet-corn and only 2 cans of water. Serves 6 to 8.