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Sweet Corn And Chicken Soup

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Ingredients
  Chicken breast fillet 4 Ounce, skinned and cubed (115 Gram)
  Light soy sauce 2 Teaspoon (10 Milliliter)
  Chinese rice wine/Dry sherry 15 Milliliter (1 Tablespoon)
  Corn flour 1 Teaspoon (5 Milliliter)
  Cold water 60 Milliliter (4 Tablespoon)
  Sesame oil 1 Teaspoon (5 Milliliter)
  Groundnut oil 30 Milliliter (2 Tablespoon)
  Grated fresh ginger root 1 Teaspoon (5 Milliliter)
  Chicken stock 1 3⁄4 Pint (1 Liter/ 4 Cups)
  Canned creamed sweet corn 15 Ounce (425 Gram, 1 Can)
  Canned sweet corn kernels 8 Ounce (225 Gram, 1 Can)
  Eggs 2 , beaten
  Ground black pepper To Taste
  Spring onions 3 , cut into tiny rounds (Green Parts Only, To Garnish)
  Salt To Taste
Directions

1. Mince the chicken in a food processor or blender, taking care not to over-process. Transfer the chicken to a bowl and stir in the soy sauce, rice wine or sherry, cornflour, water, sesame oil and seasoning. Cover and leave for about 15 minutes to absorb the flavours.
2. Heat a wok over a medium heat.
Add the groundnut oil and swirl it around. Add the ginger and stir-fry for a few seconds. Add the stock, creamed sweetcorn and sweetcorn kernels. Bring to just below boiling point.
3. Spoon about 90ml/6 tbsp of the hot liquid into the chicken mixture and stir until it forms a smooth paste. Add to the wok. Slowly bring to the boil, stirring constantly, then simmer for 2-3 minutes until cooked.
4. Pour the beaten eggs into the soup in a slow, steady stream, using a fork or chopsticks to stir the top of the soup in a figure-of-eight pattern. The egg should set in lacy threads. Serve immediately with the spring onions sprinkled over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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