Authentic Chinese Chicken and Sweet Corn Soup
Have you ever wanted to make Chicken and Sweet Corn Soup at home that tastes just like your local Chinese restaurant? Yes, Then this is it! Perfect to warm your tummy on those cold winter days, or to serve as an appetizer. I know your just going to love it!
Ingredients
- 400 g /14.1 oz tin of creamed corn
- 2 chicken breasts (skin off) thinly sliced into strips
- 1 litre /4 cups water
- 3 chicken stock cubes (bouillon)
- 2 tbsp cornflour (cornstarch)
- 1 egg beaten
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp white sugar
Instructions
Marinating the Chicken
- Fillet the chicken breast and thinly slice. Then place it into a bowl.
- Add 1 tbsp corn flour, 1 tbsp sugar, 1 tsp salt and 1 tsp of white pepper to the chicken and stir thoroughly until the chicken is well coated.
- Cover the 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.
- Once the water has been brought to a boil and the chicken stock has fully dissolved, add the marinated chicken to the water stirring frequently. Then bring to the boil once again.
- Add the tin of sweetcorn to the water, stirring frequently and once bring to a boil.
- In a separate small bowl, add 1 tbsp of cornflour to 2 tbsp of water and whisk until the cornflour has dissolved.
- Add cornflour to the soup and continue to stir until the 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 it to a boil.
- Once the soup mixture has boiled, turn the heat down to a simmer.
- Beat 1 egg in a small bowl, and slowly pour the beaten egg into the soup in a circular motion while stirring simultaneously.
- Remove from the heat and serve with chopped spring onion. Enjoy!
Notes
You are welcome to use as much chicken as you wish, I know my kids love lots of thick, chunky chicken pieces. If you aren't a fan of chunky chicken pieces another alternative is to tenderise the chicken in a zip lock bag, but don't overdo it!
Garnish with chopped spring onion.
