Chinese-style chicken and sweetcorn soup is easier to make than you might think.
Little chunks of chicken are cooked with sweetcorn and stock, plus a couple of little flavour enhancers - like white pepper and sesame oil. It's all finished off with that classic fluffy egg, feathered into the broth. Utterly scrumptious and ready in 20 minutes!
Free printable recipe is available on our site: www.kitchensan...
Ingredients:
1 tbsp sesame oil
2 cloves garlic peeled and minced
1 litre (4 cups + 3 tbsp) good quality chicken stock
1 small chicken breast approx. 150g (5.3oz), chopped into small chunks (approx.1cm cubed)
198 g (7oz) tin sweetcorn, drained
1/8 tsp white pepper
2 tablespoons cornflour mixed with 6 tbsp cold water
2 medium eggs whisked
¼ tsp salt
To Serve:
2 spring onions scallions chopped
Instructions:
1. Heat the oil in a large saucepan over a low-medium heat.
2. Add the garlic and cook gently, whilst stirring, for 1 minute.
3. Add the chicken stock and diced chicken and bring to the boil then simmer for 5 minutes.
4. Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.
5. Add the sweetcorn to the pan along with the white pepper and mix together, then bring back to the boil and simmer for a further 5 minutes.
6. Slow stir in the cornflour slurry to thicken the soup slightly.
7. Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
8. Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock). Divide between bowls and top with chopped spring onions before serving.
Notes:
Make ahead
This soup can be made ahead. Simply make the soup, then cool, cover and refrigerate for up to three days.
Reheat in a pan, or microwave, stirring often, until piping hot throughout.
Scaling the recipe up or down.
You can double or halve the recipe, sticking to the same ingredient ratios.
If doubling, it will take a few minutes longer cooking time. Halving the recipe will still be the same cooking time.
Can I use cooked chicken?
Yes, you can use cooked, leftover shredded chicken. Simply add the chicken in with the sweetcorn (no need to simmer the stock for 5 minutes in the previous step).
#CookingShow #Recipe #soup
30 сен 2024
