Chinese Chicken and SweetcornPrep.Time: 10 mins
Cook.Time: 25-30 min
ToolsLarge Saucepan with lid
Ingredients1 Large Chicken Breast
Small Tin Sweetcorn
3 Spring Onions
1 Clove Garlic
1"/2.5cm Fresh Ginger
or 1Tbsp Ginger Paste
1 Chicken Stock Cube
1 Tbsp Dark Soy Sauce
1L/2pts Hot Water
1 tsp Sesame Oil
2 Egg whites
MethodPlace the chicken breast in the large saucepan and cover with the hot water.
Simmer until the chicken is cooked.
Remove the chicken from the water and allow to cool, making sure to keep the cooking water.
Crumble stock cube into cooking water and stir to dissolve.
Peel and crush the garlic.
Peel and finely grate the ginger.
Add the creamed sweetcorn, soy sauce, ginger and garlic to the cooking water
Mix cornflour in a cup gradually adding water till cup is full and you have a smooth mixture.
Gradually pour the cornflour mixture to the pan stirring constantly.
Shred the cooled chicken add to the pan and make sure the soup is hot.
Chop the spring onions and add 2/3 to the pan saving some for garnish.
Whisk the egg whites in a cup and gradually pour into the soup from above constantly stirring.
This will create thin ribbons of cooked egg whites within the soup.
Add the sesame oil and stir well.
Season with black pepper.
Serve in warmed bowls and garnish with remaining spring onions.
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