Sweet Corn Chicken Soup - Hakka Chinese
This soup is one of the simplest to prepare. Creamed corn is added to hot stock, enhanced with soya and vinegar, studded with chicken and thickened with egg ribbons.
Ingredients
| Water | 2 Liter | |
| Chicken bullion cubes | 2 (21 gms) | |
| Corn cream can | 398 Milliliter (1 can of 14 fl oz) | |
| Light soy sauce | 2 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Shredded chicken | 1/2 Cup (8 tbs) | |
| Egg | 1 , beaten | |
| Spring onion leaves | 1/4 Cup (4 tbs) | |
| Fresh cracked pepper | To Taste |
Directions
MAKING:
1. Boil the water and dissolve the stock cubes or use homemade or store-bought stock.
2. Add the can of creamed corn and mix.
3. Add the soya sauce & vinegar.
4. Add the shredded chicken.
5. When the soup is boiling, beat the egg and drip it into the soup stirring with a fork to create egg ribbons.
6. Add the spring onion leaves and pepper to taste.
SERVING:
7. Serve and enjoy!
Recipe Summary
Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4
