Chinese Chicken And Sweetcorn Soup Recipes

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CHICKEN & SWEETCORN SOUP



Chicken & Sweetcorn Soup image

popular chicken and sweetcorn soup - originally from the southwest of China.

Provided by sweetunique

Time 1h

Yield Serves 2

Number Of Ingredients 12

1 tbsp vegetable oil
100g boneless, skinless Chicken breast
1 clove Garlic, finely chopped
1 cm piece Ginger, finely chopped
1 tbsp cornflour
600ml hot chicken stock
100g Sweetcorn
1 Egg
1 tbsp fresh lemon juice
shredded Spring onions, shredded, to garnish
dark Soy sauce
toasted Sesame seeds, to garnish

Steps:

  • Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
  • 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
  • eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

EASY CHINESE CHICKEN AND CORN SOUP



Easy Chinese Chicken and Corn Soup image

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

Provided by CharlieNZ

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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).
  • Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
  • Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • Add corn to stock and bring to the boil over a medium heat.
  • Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • Add shredded chicken to soup.
  • Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • Serve topped with the sliced spring onions and enjoy!
  • NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7

CHICKEN AND SWEETCORN SOUP



Chicken and Sweetcorn Soup image

Very easy to make, but prepare everything before cooking as it takes about 10 - 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.

Provided by piglips

Categories     Stocks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
500 ml water
1/2 chicken stock cube, dissolved in small amount water
200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
2 eggs, beaten
3 spring onions, finely sliced
salt
pepper

Steps:

  • Boil water.
  • Add creamed style corn and add the dissolved chicken stock and stir.
  • Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
  • Bring back to the boil.
  • Take the soup off the element and let it cool for 15 seconds.
  • Slowly add the beaten egg in a thin stream whilst stirring all the time.
  • Add salt and pepper to taste.
  • Serve in soup bowls and sprinkle with spring onions.

Nutrition Facts : Calories 143, Fat 3.5, SaturatedFat 1, Cholesterol 108.3, Sodium 505, Carbohydrate 20.4, Fiber 1.6, Sugar 3.8, Protein 9.9

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