Chicken and Sweetcorn Soup

Name: Chicken and Sweetcorn Soup
Yield: 6 servings
Cuisine: British
Ingredients: 1 clove garlic crushed; 1 litre chicken stock; 2 x 300gm creamed corn; 400 gm chicken thigh fillets cut into 1-2 cm wide strips; 1 Tbs soy sauce; 1 Tbs Chinese cooking wine or rice wine; 3 green shallots sliced; 1 Tbs Cornflour; 50 ml cold water; 2 tsp sesame oil; 2 eggs

LeesLens @LeesLens

Australia

This soup is delicious and silky and very easy to make. #Mycookbook

LeesLens @LeesLens

Australia

This soup is delicious and silky and very easy to make. #Mycookbook

Saved

Ingredients

6 servings

1 clovegarlic crushed
1 litrechicken stock
2x 300gm creamed corn
400 gmchicken thigh fillets cut into 1-2 cm wide strips
1 Tbssoy sauce
1 TbsChinese cooking wine or rice wine
3green shallots sliced
1 TbsCornflour
50 mlcold water
2 tspsesame oil
2eggs

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Steps

1

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.
2

While the soup is cooking, crack eggs into a small glass bowl and beat with a fork until combined. reserve.
3

In another small bowl combine the water and cornflour until smooth.
4

When chicken has cooked through add cornflour liquid to the soup, stir for 5 mins.
5

Add whisked egg by drizzling into soup slowly and stirring if you can.
6

Turn heat off, let it stand for 3 mins.
7

Serve!