Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken and sweetcorn soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
popular chicken and sweetcorn soup - originally from the southwest of China. To make this Chicken and Sweet Corn Soup recipe, you will need: Chicken: You can either just added shredded or diced cooked chicken to this soup. (A rotisserie chicken would come in handy here, or I often use leftovers from my baked chicken breasts recipe.). Chicken and Sweetcorn Soup (Chinese Style Cooking Recipe) Welcome to Xiao's Kitchen.
Chicken and Sweetcorn Soup is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Chicken and Sweetcorn Soup is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have chicken and sweetcorn soup using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken and Sweetcorn Soup:
- Prepare 1 clove garlic crushed
- Prepare 1 litre chicken stock
- Make ready 2 x 300gm creamed corn
- Prepare 400 gm chicken thigh fillets cut into 1-2 cm wide strips
- Take 1 Tbs soy sauce
- Take 1 Tbs Chinese cooking wine or rice wine
- Take 3 green shallots sliced
- Prepare 1 Tbs Cornflour
- Make ready 50 ml cold water
- Get 2 tsp sesame oil
- Take 2 eggs
And the chicken and sweetcorn soup is also super easy to make. And it's an easy recipe to pack up and keep for a few days so you can save yourself a bit of cooking during the week. Chicken and sweetcorn soup is a satisfying meal, easy on your pocket, and great if you need to make a quick dinner. Served nice and hot with a piece of warm garlic bread, this soup will delight everyone on the dinner table.
Instructions to make Chicken and Sweetcorn Soup:
- 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.
- While the soup is cooking, crack eggs into a small glass bowl and beat with a fork until combined. reserve.
- In another small bowl combine the water and cornflour until smooth.
- When chicken has cooked through add cornflour liquid to the soup, stir for 5 mins.
- Add whisked egg by drizzling into soup slowly and stirring if you can.
- Turn heat off, let it stand for 3 mins.
- Serve!
It's been a busy Holiday Season and although I've been cooking a lot, I haven't really had the time to do many recipes lately. But, I'm back and I'm determined to post more this year. This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Sweet corn chicken soup is a classic soup among Indo Chinese recipes.
So that’s going to wrap this up for this exceptional food chicken and sweetcorn soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
