Authentic Chinese chicken and sweetcorn soup
About this recipe: I love chicken and sweetcorn soup from the Chinese and can go through bowls of the stuff so decided to give making it a go with great success! I don't buy it any more. Make a big pot of this and you're in soup heaven!
Ingredients
Serves: 10
- 1 small whole chicken or 2 chicken quarters
- 3L water
- 2 chicken stock cubes
- 1 teaspoon white pepper
- 1 handful frozen corn
- 4 egg whites
- 2 spring onions, finely sliced
- 2 tablespoons cornflour
- 2 tablespoons sesame oil, or to taste
- salt to taste
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Put chicken in large pot, cover with water and simmer for 1 hour or so until cooked. Remove chicken and stir in the stock cubes and white pepper.
- Put the corn in and simmer until cooked, then shred some of the cooked chicken and add to the pot.
- Whisk the egg whites and stir quickly into the soup, until thoroughly separated and cooked. Stir in the spring onions.
- Finally stir the cornflour into a little water and add to the soup till it thickens. Add the sesame oil and salt to taste.
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Reviews (6)
You simply give them a quick whisk with a fork and stir into the soup till seperated,are you sure you used only the whites? They shouldn't have floated to the top? And the cornflour,just add a little water to couple tsp and stir in,if you need more,add more,i don't understand why you think the instructions were poor,i've simply reiterated what i've stated in my instructions? - 13 Jan 2013
When I say a little water I mean just enough till the cornflour dissolves - 13 Jan 2013
Great! Tasted very nice, although next time I'll just be using chicken breasts without skin as I am no good at separating chickens after being cooked. - 10 Aug 2013
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