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Corn and Chicken Soup
Corn and Chicken Soup is a traditional Chinese recipe for a classic soup of chicken breast fillets in a rice wine and chicken stock base with sweetcorn that's thickened with cornflour (cornstarch) and finished with eggs and spring onions. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Corn and Chicken Soup.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Chicken RecipesFowl RecipesChina Recipes
This is a Chinese soup of chicken and sweetcorn in a chicken stock base finished with eggs and spring onions.
Ingredients:
2 chicken breast fillets, skinned and cubed (about 115g)
2 tsp light soy sauce
1 tbsp Chinese rice wine (or dry sherry)
1 tsp cornflour (cornstarch)
60ml cold water
1 tsp sesame oil
2 tbsp groundnut oil
1 tsp freshly-grated ginger
1l chicken stock
425g tin of
creamed corn
225g sweetcorn kernels
2 eggs, beaten
3 spring onions (green parts only) sliced into thin rounds
salt and freshly-ground black pepper, to taste
Method:
Add the chicken to a food processor and chop until finely minced (ground), but be careful not to over-process to a purée. Scrape the chicken into a bowl then stir in the soy sauce, rice wine, cornflour, water, sesame oil and seasonings. Cover the bowl and set aside for about 30 minutes to allow the flavours to meld.
Heat a wok over medium heat, add the groundnut oil and swirl to coat the pan. Add the ginger and stir-fry for a few seconds. Now add the stock along with the creamed corn and sweetcorn kernels. Bring the mixture to just below boiling point.
Spoon 6 tbsp of the hot stock into the chicken mixture, mixing until you have a smooth paste. Stir to combine then mix the chicken combination into the contents of the wok. Slowly bring the ingredients to a bowl, stirring frequently. Reduce to a simmer and cook for about 3 minutes, or until cooked.
Beat the eggs in a jug then pour into the wok in a slow, steady, stream using a fork to stir the top of the soup in a figure-of-eight pattern. If done properly, the egg will set as lacy shreds within the soup.
Serve immediately ladled into warmed soup bowls and garnished with the spring onion rounds.
