Easy Chinese Chicken and Corn Soup

manhal rashdan

By
@manhall

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

6 c
chicken stock
1
large chicken breast fillet (boneless)
1
300 g canned corn kernels
1 Tbsp
cornflour (cornstarch)
2 Tbsp
light soy sauce
2
eggs (beaten)
2
spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)

Directions Step-By-Step

1
Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
2
Add chicken breast fillet to the stock, turn the heat down and cover the pain with a lid for 15 minutes.
3
Remove chicken breast from the stock and leave to cool for a few minutes then shred.
4
Add corn to stock and bring to the boil over a medium heat.
5
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
6
Add shredded chicken to soup.
7
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
8
Serve topped with the sliced spring onions and enjoy!

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Chinese
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #chinese