Recipe: Yummy Chicken and Sweetcorn Soup

Chicken and Sweetcorn Soup. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Chicken and sweetcorn soup is an egg drop soup; this is because you are adding an egg to the soup while it is simmering, creating the whisps of egg you see in the soup. Egg drop style soups that are served within the Chinese Cuisine are a thinner consistency to the ones made within the Western Cuisine such as Austrian Egg Soup. authentic Chinese chicken and sweetcorn soup When it comes to keeping to traditional Chinese cooking, you have to try this Chinese chicken and sweetcorn soup.

The cooked chicken and chicken stock adds a traditional Sunday lunch taste to the chicken and sweetcorn soup, as it tastes just like the kind of roast chicken you would serve up. And the sweetness of the sweetcorn just tops it off. To make chicken and sweet corn soup on the stovetop, simply: Cook the base soup ingredients. You can cook Chicken and Sweetcorn Soup using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken and Sweetcorn Soup

1. You need 1 clove of garlic crushed.
2. It's 1 litre of chicken stock.
3. Prepare 2 of x 300gm creamed corn.
4. It's 400 gm of chicken thigh fillets cut into 1-2 cm wide strips.
5. Prepare 1 Tbs of soy sauce.
6. You need 1 Tbs of Chinese cooking wine or rice wine.
7. You need 3 of green shallots sliced.
8. It's 1 Tbs of Cornflour.
9. Prepare 50 ml of cold water.
10. Prepare 2 tsp of sesame oil.
11. It's 2 of eggs.

Simmer until the carrots are cooked. This Chicken and Sweet Corn Soup recipe is quick and easy to make in a Slow Cooker, and tastes like it was cooked in an authentic Amish kitchen - so comforting and delicious. This recipe is freezer-friendly and makes a pretty large batch, so feel free to freeze half. Heat oil in a pan, add the celery and leek, then fry them gently until completely soft.

Chicken and Sweetcorn Soup instructions

1. Melt butter or oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute, then add the chicken and cook for 3-4 minutes. Stir in the stock, creamed corn, soy sauce, Chinese rice wine, and half the shallots. Bring to the boil then simmer for 15 minutes or until the chicken is very tender and you're happy with the consistency. Stir occasionally..
2. While the soup is cooking, crack eggs into a small glass bowl and beat with a fork until combined. reserve..
3. In another small bowl combine the water and cornflour until smooth..
4. When chicken has cooked through add cornflour liquid to the soup, stir for 5 mins..
5. Add whisked egg by drizzling into soup slowly and stirring if you can..
6. Turn heat off, let it stand for 3 mins..
7. Serve!.

Stir in the chicken base and stock and bring the mixture to a simmer. Sprinkle over the chives and serve. Creamed corn makes the soup more creamy and rich. Another key ingredient in this soup is the egg. When the egg is slowly whisked into the simmering broth, it creates ribbon-like structures and gives the soup some body.