Chinese Chicken And Sweetcorn Soup
A Cantonese classic soup recipe found in Chinese restaurants.
Equipment
- 1 Large soup pot
Ingredients
- 1 litre (1 quart) Chicken Stock
- 800 grams (1.75 pounds) Canned Creamed Corn 2x 400g cans
- 1 tbsp Soy Sauce
- 2 tbsp Chinese Cooking Wine
- 2-3 each Garlic Cloves finely minced or grated
- 600 grams (1.3 pounds) Chicken Thigh Fillets chopped into small bite sized pieces
- 2 whole Eggs whisked
- 1 tbsp Cornflour also known as corn starch
- 2 tbsp Water for cornflour slurry
- 1/2 tsp White Pepper Ground
- Salt to taste
- 5 each Green onions, sliced, green parts only also known as scallions, spring onions and eshallots
Instructions
- Into a large soup pot, add in your stock, creamed corn, soy sauce, cooking wine, minced garlic cloves and bring the pot to a simmer over medium heat.
- Slice up spring onions, placing them aside for later. Cut up thigh fillets into small bite size pieces.
- Once the pot comes to a simmer, add in your chicken pieces. These will take 5 minutes to cook through.
- Crack 2 eggs into a small bowl and whisk thoroughly.
- Add cornflour and water into another small bowl and mix thoroughly. Add to pot and mix the soup thoroughly to prevent any lumps.
- Once the chicken's 5 minutes is up, swirl your spoon around the pot, while gently pouring in the whisked eggs to form fine egg ribbons. Taste the soup, add salt if you think yours needs it, it may or may not depending on the saltiness of your stock. Add white pepper powder.
- Add spring onions to the pot, stir to distribute, and turn off the heat. Your soup is now ready to serve. Serve in warm bowls alongside a hot crusty buttery roll.
Notes
Leftover rotisserie chicken can be used in place of the chicken thighs for a quick short cut.