Chinese Chicken And Sweetcorn Soup
Here's how to make Chinese takeaway chicken and sweetcorn soup. This recipe is easy, creamy and incredibly tasty.
Ingredients
- 900 ml Chicken Stock
- 150 g Chicken
- 150 g Sweetcorn
- 2 Garlic Cloves
- 2 Eggs
- 2 tbsp Cornflour Mixed With 4 tbsp Water
- 1 tsp Sesame Oil
- ¼ tsp Salt
- ½ tsp White Pepper
- 2 Spring Onions
Instructions
- On a medium heat add a teaspoon of oil to a pot and fry the diced garlic for 30 seconds. Stir well to avoid burning the pieces of garlic.
- Pour chicken stock into the pot, stir well, and leave to simmer for 2 minutes.
- Add diced chicken to the pot. Leave the chicken to simmer for 2 minutes and stir occasionally.
- After 2 minutes, add sweetcorn then leave to simmer for 5 minutes.
- Mix water and cornflour together and add this mixture slowly to the stock. Stir constantly for a few minutes or until the sauce has thickened.
- Pour the whisked egg slowly into the pot. Then, gently stir to create ribbons of egg.
- Add salt, white pepper and sesame oil to the soup and mix until evenly distributed. Pour the soup into bowls and garnish with spring onions.
Video
Nutrition
Calories: 214kcalCarbohydrates: 20gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 102mgSodium: 525mgPotassium: 428mgFiber: 1gSugar: 6gVitamin A: 281IUVitamin C: 5mgCalcium: 30mgIron: 1mg
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