Chinese Chicken and Corn Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From BBC Good Food. Quick and simple, low in fat too! Ingredients:
1 (420 g) can creamed corn (14 3/4 oz) |
1 chicken stock cube, crumbled |
1 teaspoon chinese five spice powder |
1 -2 chili, chopped (optional) |
1 tablespoon cornstarch, mixed with |
1 tablespoon cold water, to make a slurry |
3 spring onions, chopped (scallion) |
100 g cooked chicken, chopped (4 oz, leftover or from a roast etc) |
1 large egg, beaten |
sesame oil |
Directions:
1. Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
2. Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
3. Stir in cornstarch mixture, continue stirring until soup thickens.
4. Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
5. Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
6. Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.
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