Easy Chinese Chicken and Corn Soup

1
manhal rashdan

By
@manhall

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

Rating:
★★★★★ 1 vote
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)

Step-By-Step

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

About Easy Chinese Chicken and Corn Soup

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