Chicken and sweet corn soup


Bring stock, water, wine, ginger, garlic, soy sauce and chicken to the boil in a large saucepan over medium heat. Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through. Remove chicken from stock; when cool enough to handle, shred coarsely.

Return stock to the boil. Break egg into a small bowl and whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.

Add creamed corn, kernels and chicken to stock and return to the boil.

Ladle soup into serving bowls and sprinkle with onions.

  • 3 cups (750ml) salt-reduced chicken stock
  • 1 cup (250ml) water
  • 2 tablespoons Chinese cooking wine or sherry
  • 3cm piece (15g) fresh ginger, grated
  • 1 clove garlic, sliced thinly
  • 2 teaspoons salt-reduced soy sauce
  • 2 (400g) chicken breast fillets
  • 1 egg
  • 420g can creamed corn
  • 310g can corn kernels, rinsed, drained
  • 3 green onions (green shallots), sliced thinly


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