Recipe
Chinese Chicken & Sweetcorn Soup
A comforting Chinese-style soup with tender chicken, sweetcorn and silky egg ribbons.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Pour the chicken stock into a large saucepan and bring it to a gentle simmer.
Add the chicken and ginger. Simmer for 7–8 minutes, stirring occasionally and breaking up any clumps, until the chicken is cooked through.
Stir in the creamed sweetcorn, sweetcorn kernels, soy sauce and white pepper. Return to a simmer and cook for 5 minutes.
Mix the cornflour and cold water in a small bowl until completely smooth. Slowly stir it into the soup and simmer for 1–2 minutes, until lightly thickened.
Stir the soup gently in one direction, then slowly drizzle in the beaten eggs. Leave for 20 seconds before stirring once to form soft ribbons.
Remove from the heat and stir in the sesame oil. Taste before adding salt, as the stock and soy sauce may already provide enough.
Ladle into bowls and scatter over the spring onions.
Notes
Leftover cooked chicken works well: use 300g shredded chicken and add it with the sweetcorn.
If you cannot find creamed sweetcorn, blend half of the sweetcorn kernels with 150ml of the stock.
Add a pinch of sugar if your sweetcorn is not particularly sweet.
For a thicker takeaway-style soup, use an additional 1 tsp cornflour mixed with cold water.
A little chilli oil at the table makes a good spicy variation.
Refrigerate for up to 2 days and reheat until piping hot. Stir in a splash of water or stock if the soup has thickened.
Contains: Egg, soya
About this recipe
Creamed sweetcorn gives this light broth its familiar sweetness and body, while whole kernels add texture.
The chicken cooks gently in the stock before the soup is thickened and finished with sesame oil. Drizzle in the beaten egg slowly for soft ribbons and serve piping hot with spring onions.
