Chicken corn soup
If you have never had chicken and corn soup at a Chinese restaurant or takeout you are really missing something. What I really like about it is hat I can add toppings to it like crisp bacon pieces and chopped spring onions to make it a complete meal. It is great as a starter before one of the quick and easy Chinese recipes. The part I found took a little practice was getting the consistency of the egg right but it’s not the end of the world. (this is for 6 people)
What you need
6 cups chicken stock
400g tin creamed sweet corn
2 cups cooked chicken in small cubes or shredded
2 tablespoon maizena
4 tablespoons Cold water
2 Egg whites beaten till loose, not frothy
The process
In a large pot, add the stock and sweet corn, bring to the boil and reduce to a simmer.
Add the chicken cubes, stir and then mix together the maizena and water, pour into the soup and allow to simmer for about 4 or 5minutes with the lid off.
Beat the eggs well and then with a spoon swirl the mixture and pour in the egg slowly. This will create the long strings of egg you want.
That’s it, glossy Chinese Chicken and corn soup.
This soup is awesome, thank you
I also add a packet of chicken noodle soup to the stock. Baie lekker!
That sounds like a great idea, thanks for sharing. Cheers for now G
One of my favourite things to have at a Chinese restaurant! Can’t wait to make at home…
Enjoy it Janice, There are some other fabulous Chinese recipes here. Have a lekker day G
this soup looks great. chicken and corn are easy to find. i will try it this weekend. thanks graham!
I used 4 mash potato and i add some spices like
turmeric, lil bit of chilly powder, braise onions with some pure butter with garlic and ginger paste and 4 grated tomatoes with 2 green chillies to spruce it up abit. Devine!
Thats what it’s about.. making it your own. brilliant Shaad.
Fantastic soup
Hi Rania, glad you enjoyed.. have a great weekend. G