Easy Chinese Chicken and Corn Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper. Ingredients:
6 cups chicken stock |
1 large chicken breast fillet (boneless) |
300 g canned corn kernels |
300 g canned creamed corn |
1 tablespoon cornflour (cornstarch) |
2 tablespoons light soy sauce |
2 eggs (beaten) |
2 spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced) |
Directions:
1. 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).
2. Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
3. Remove chicken breast from the stock and leave to cool for a few minutes then shred.
4. Add corn to stock and bring to the boil over a medium heat.
5. Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
6. Add shredded chicken to soup.
7. Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
8. Serve topped with the sliced spring onions and enjoy!
9. NB: Cooking time includes the 15 minutes for poaching the chicken breast.
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