Make a hearty chicken corn soup on a cold winter day!
Chicken Corn Soup
Course: SoupsCuisine: ChineseDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
- Soup
2 cups chicken stock
1 cup chicken breast (boiled and shredded)
1 can sweet corn
1 tsp cornflour
1 tsp soy sauce
1 egg
salt to taste
spring onions (to garnish)
- Chicken stock
3 pieces of chicken on the bone
1/2″ ginger
3 cups water
1/2 tsp salt
1 tsp peppercorn
2-3 cloves
1/2 cinnamon stick
1/4 onion
Directions
- Chicken Stock
- Put all the ingredients in a medium saucepan. Cover and bring to boil.
- Reduce heat to low to and leave to cook (covered) on a gentle simmer for 2-3 hours.
- Take off the heat. Use a slotted spoon to scoop fat off the surface and discard.
- Strain through a fine sieve. Discard all other ingredients except chicken. Pick the meat off the bone to use in the soup.
- Soup
- If using whole corn kernels, slightly grind it in a blender. You can skip this step if using creamed corn.
- Dice the chicken against the grain/strands.
- Beat the egg in a small bowl and set aside.
- In a large pot heat the stock and add the corn, soy sauce, and chicken to it. Cook covered on medium for 5 minutes.
- Season with salt (you may not need to add more salt since the stock was seasoned as well).
- Prepare cornflour slurry (cornflour + water) and pour into the soup stirring constantly.
- Bring to boil, then turn down heat and cook until the soup thickens.
- Take off the heat and pour the egg in, stirring continuously.
- Serve warm, sprinkled with green parts of the spring onions.
