Ingredients
Serves: 2
- 50g (2 oz) butter
- 1 tablespoon cornflour
- 1 red onion
- 2 corn on the cob (or 1 large tin of sweetcorn)
- 2 cloves garlic
- 2 tablespoons Chinese cooking wine
- 3 tablespoons dark soy sauce
- leftover meat from 1 chicken (or 4 cooked chicken legs), skinned
- 1 bay leaf
- 1 litre (1 3/4 pints) chicken stock
- squeeze of orange juice
- black pepper to taste
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Heat the butter on a medium heat in a large saucepan, once melted add the onion and garlic and cook for a couple of minutes.
- Cut the sweetcorn kernels off the cobs (or open and drain the tin) and add this to the pan. Cook for a further 5 minutes, adding the cornflour.
- Add the cooking wine, orange juice and soy sauce, turn up the heat and reduce down.
- Add the stock and the bay leaf to the pan and bring to the boil.
- Cut the cooked chicken into rough cube sized pieces; add this to the pan along with a couple of the bones for flavour.
- After 15 mins boiling, remove the bones and bay leaf and serve.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (3)
6
Something else. Sorry, forgot to mention the ginger! You'll need to put 1 -2 teaspoons of chopped fresh ginger in at the same time as the garlic! :-) - 27 Sep 2009
1
A really easy way to use up left overs. I changed a couple of things slightly to adapted to my store cupboard. - 22 Nov 2010
0
Easy soup to make, tasty and benifits from the extra ginger - 05 Feb 2010
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