Whether it is for an appetizer, lunch or dinner, this Chinese chicken and sweet corn soup, will be a family favourite. And what better way to warm you on a cold winter’s day.
I guest one of the best parts of working in a Chinese restaurant when I was younger is being able to create the meals at home. Let’s face it, taking five people out to a restaurant nowadays is not always best for the back pocket, especially when you are in the mood for some Chinese food.
Being able to make chicken and sweet corn soup at home is excellent, and I am on a winner with my children with this dish. And it is so easy to make.
How long does chicken and sweetcorn soup last in the fridge?
If you would like to make this dish ahead of time or you have some leftovers, you can store your Chinese chicken and sweet corn soup in the fridge for up to 3 to 4 days. But like anything else, you need to make sure it is stored in an airtight container.
Can I freeze the soup?
Depending on if you are making it ahead of time or if it is leftovers will determine if you can freeze it or not.
Egg in should not be frozen as it can become quite rubbery if you want to store leftovers put it in the refrigerator. Although if you are wanting to make it ahead of time and would like to freeze for individual meals or making a bigger batch to save on time cooking it in the future, leave the eggs out until you are ready to reheat.
Can I add extra ingredients to the soup?
For authentic Chinese chicken and sweetcorn soup, I would only suggest adding some finely chopped spring onions, by sprinkling a few on top of the soup once it has been dished into the bowl.
But if you would like to change things up a bit, by all means, add extra ingredients.
Some delicious things to add are some diced carrots, peas and barley. Even adding a little crushed garlic, cumin, parsley or basil into the soup can create a difference to the taste.
Can I use chicken broth instead of stock cubes?
If you are wondering why chicken stock cubes are used to make the base of the soup instead of chicken broth, this is because the chicken stock has a stronger taste. Chicken stock cubes are made from the boney parts of the chicken, giving it a more flavoursome taste, where the broth is made from the meat itself.
However if you ever find yourself in a situation where you can only get chicken broth, you can use it to make the soup, the chicken flavour through the soup will not be as strong as if you used the stock cubes.
Is this an Egg Drop Soup?
Chicken and sweetcorn soup is an egg drop soup; this is because you are adding an egg to the soup while it is simmering, creating the whisps of egg you see in the soup.
Egg drop style soups that are served within the Chinese Cuisine are a thinner consistency to the ones made within the Western Cuisine such as Austrian Egg Soup.
What ingredients do you need to make chicken and sweet corn soup?
There are only a few ingredients that are needed to make this delicious soup. This consist of:
- Chicken Breasts
- Chicken Stock
- Creamed Corn
- Corn Flour or Corn Starch
- Spring Onions for garnish
Authentic Chinese Chicken and Sweet Corn Soup
- 400 g Tin of creamed corn
- 200 g Chicken breast skin off
- 1 litre Water
- 3 Chicken stock cubes
- 2 tbsp Corn flour
- 1 Egg Beaten
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Sugar
Marinating the Chicken
- Cut 200g of chicken into small 1-2cm blocks and place into a bowl.
- Add 1 tbsp corn flour, 1 tbsp sugar, 1 tsp salt and 1 tsp pepper to the chicken and stir thoroughly, until chicken is sticky andall traces of the corn flour have dissolved.
- Cover bowl with plastic wrap and place in the fridge for 1 hour to marinate.
Making the Soup
- While the chicken is marinating, pour 1 litre of water into a large pot.
- Immediately add 3 chicken stock cubes to the water breaking them down with a wooden spoon.
- Add the marinated chopped chicken pieces to the water stirring frequently.
- Add 400g of sweetcorn to the water, stiring frequently and once again bring to the boil.
- In a seperate small bowl add 1 tbsp of cornflour to 2 tbsp of water and stir until cornflour has disolved.
- Add cornflour to the soup and continue to stir until soup thickens. If you want the soup to be thicker add the same ratio to the soup again and stir until you have achieved the desired thickness, and bring to the boil.
- Once soup mixture has boiled, turn heat down to simmer.
- Beat 1 egg in a small dish, and very slowly pour the beaten egg into the soup while stirring simultaniously.
- Turn off the heat and serve with some chopped spring onion.