A chicken and sweetcorn soup is a perennial Chinese takeaway favourite but it is so easy to cook at home!
Classic Takeaway Recipes At Home.
I love cooking recipes that are typically associated with your favourite take out restaurant at home. Part of that reason is that my nearest takeaway is a 100km round trip away.
But there is also the fact that the takeaway market is flooded and the best way to improve the margin is to rely on crappy ingredients.
Naturally, not all places do this and if it tastes good I don’t care too much.
However, when cooking at home you know exactly what you are getting.
What is an Egg Drop Soup?
Whilst egg drop soups are commonly associated with Chinese dishes like Hot and Sour Soup they exist in many cuisines.
Both Italian stracciatella and Cypriot Avgolemono use very similar techniques.
Essentially an egg drop soup uses egg to enrich a broth, sometimes that egg is whisked in other times it is stirred in gently.
I like the marbled look, some think that it looks curdled, I think it has a lacy look.
It also avoids large chunks of egg in your soup, which I am not so keen on.
Recipe Hints and Techniques.
The first and major hint I have to offer for a great looking version of this soup involves removing the solids.
I always strain out the solids before adding the cornflour and egg.
It adds absolutely no flavour to the dish and it is purely cosmetic.
It ensures that the cornflour slurry leads to a silky soup with no places for the slurry to hide and clump.
Likewise, with the egg, it offers nowhere for it to hide and form big lumps or for it to coat other ingredients. Feel free to play around with this and see whether you want to do it or not.
Next up you sweetcorn, I almost always use frozen, it is a great product. Simply run it under cold water in a sieve to defrost, like frozen peas it will take a few minutes.
You can of course use both tinned or fresh sweetcorn.
On the chilli front use what you like, I use habanero because I like spice. But I do remove the seeds to both temper the heat and to lead to a better looking final dish.
Finally, stock! It varies massively in flavour and salt content, use your judgement on adding Soy Sauce and make sure your soup is not too salty.
A silky chicken and sweetcorn soup is a permanent fixture on Chinese takeaway menus. My version adds a little hint of chilli and rocks the whole egg drop vibe!
- 1 Skinless Chicken Breast
- 3 Cloves Garlic
- 30 g (1 oz) Ginger
- 1 Red Chilli Pepper
- 1 Tbsp Light Soy Sauce *See Note*
- 1 Tbsp Shaoxing Wine
- 650 ml (22 fl oz) Chicken Stock
- 150 g (5.3 oz) Sweetcorn
- 3 Spring Onions
- 1 Tsp Cornflour
- 1 Egg
- 1 Tsp Toasted Sesame Oil
- Bring the chicken stock to a simmer.
- Whilst this is happening finely chop the garlic and cut the ginger into fine batons.
- Remove the seeds from the chilli.
- Add these sliced vegetables to the stock and then add the whole chicken breast.
- Poach gently until cooked to an internal temperature of 73C or 156F, this will take between 15 and 20 minutes.
- Whilst this is simmering finely slice the spring onions and defrost the sweetcorn if using frozen.
- When the chicken breast is cooked remove from the soup and shred with two forks.
- Return the chicken and add the sweetcorn and simmer for 2 minutes.
- Mix together the cornflour with enough water to form a smooth paste.
- Pour this slurry to the soup whilst stirring and cook for tow minutes until the soup thickens.
- Finally, mix the egg well with the sesame oil.
- Pour this egg into the soup slowly whilst stirring with a whisk.
- Serve with the spring onions stirred through the soup and as a garnish.
Your stock will define how much soy sauce you can or need to add to this recipe.
Amount Per Serving: Calories: 389Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 154mgSodium: 1104mgCarbohydrates: 35gFiber: 3gSugar: 11gProtein: 35g
Calorific details are provided by a third-party application and are to be used as indicative figures only.