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!
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.
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.