Chinese Chicken And Sweetcorn Soup Recipes
CHICKEN & SWEETCORN SOUP
popular chicken and sweetcorn soup - originally from the southwest of China.
Provided by sweetunique
Time 1h
Yield Serves 2
Number Of Ingredients 12
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
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
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
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
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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