Homemade Chinese Chicken Sweetcorn Soup
I intended to make the most delicious and yummy homemade Creamy Chicken and Corn Soup but didn’t have cream and it was too cold Saturday to go out and buy some, so I settled for the Chinese Chicken Sweetcorn version instead.
Homemade Chinese Chicken Sweetcorn Soup has been my favorite ever since I can remember and the quickest to prepare.
2 chicken breasts, on the bone
4 cups water
1 tbsp chicken stock powder
2 eggs separated
1 can cream-style sweet corn
2 spring onion sliced
1 tbsp cornstarch
1 tsp soya sauce
Salt and pepper to taste
1 tsp sesame oil
Add ½ cup water and chicken to a pot.
Add stock powder and bring to the boil, lower heat and poach the fillets till cooked.
Remove chicken and debone and shred using two forks.
If cool enough to handle use your fingers to shred chicken.
Boil the remaining water and add to the pot with the shredded chicken.
Add the sweet corn.
Using the can add the cornstarch and liquid from the pot and mix into a paste and add to the pot.
Add egg yolks to the can and beat slightly add some liquid from the pot into the can (to temper the eggs) and mix and pour back into the pot
This is just so you don’t dirty extra dishes.
Add soya sauce, sesame oil, salt, and pepper, and half the spring onion.
Cook for about 10 minutes till it thickens.
Beat egg whites slightly.
Drizzle egg whites in a zig-zag motion over the back of a fork or through a big slotted spoon.
Garnish with remaining spring onion.
Prepared, tried, and tested Melanie Kramar
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