Chinese Chicken and Sweetcorn Soup Recipe
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!
Servings 2 Servings
Calories 389kcal
Ingredients
- 1 Small Skinless Chicken Breast 150g
- 3 Garlic Cloves
- 30 g Ginger 1 Thumb sized piece
- 1 Red Chilli Pepper Go as hot as you like
- 1 tablespoon Light Soy Sauce *See Note*
- 1 tablespoon Shaoxing Wine
- 650 ml Chicken Stock 2¾ Cups
- 150 g Sweetcorn ~1 Cup
- 3 Spring Onions
- 1 teaspoon Cornflour
- 1 Egg
- 1 teaspoon Toasted Sesame Oil
Instructions
- Bring the chicken stock to a simmer.
- Whilst this is happening chop the garlic as finely as you can.
- Cut the ginger into batons as thin as you can.
- Remove the seeds from the chilli and slice it into ribbons as finely as you can.
- Add the sliced vegetables to the stock in a 20cm or 8" saucepan and then add the whole chicken breast and poach gently until cooked to an internal temperature of 73°C or 156°F. This will take between 15 and 20 minutes.You ideally want to hold the temperature of the stock at around 80°C or 175°F during this phase.
- Slice the spring onions into rounds around 2-3mm (⅛") thick.
- Defrost the sweetcorn if using frozen by running it under cold water.
- When the chicken breast is cooked, remove it from the soup and shred it 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 into the soup whilst stirring and cook for two minutes until the soup thickens.
- Finally, mix the egg well with the sesame oil, Shaoxing wine and soy sauce. 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.
Notes
Your stock will define how much soy sauce you can or need to add to this recipe.
Nutrition
Serving: 1 | Calories: 389kcal | Carbohydrates: 35g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 154mg | Sodium: 1104mg | Fiber: 3g | Sugar: 11g
