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Chinese chicken and corn soup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Whip up this quick and versatile pantry staple soup with the option to add different proteins and veggies like broccoli and carrots!
Ingredients:
  • 1 litre chicken style liquid stock
  • 62.50 ml Homemade Chinese Stir-fry Sauce (see notes)
  • 30.00 ml shao hsing (Chinese cooking wine)
  • 21.00 gm soy sauce
  • 1.5cm piece fresh ginger, grated
  • 2 x 410g cans creamed corn
  • 7.50 gm cornflour
  • 500.00 ml shredded cooked chicken (see note)
  • 3 eggs, lightly beaten
  • 1 green onion, sliced
  • Steamed Chinese broccoli (see note), to serve
Instructions:
  • In a large saucepan over high heat, combine stock, stir-fry sauce, shao hsing, soy sauce, ginger, garlic, and creamed corn. Stir well. Bring to a boil, cover, and simmer on low heat for 5 minutes.
  • Create a smooth blend by mixing cornflour with 2 teaspoons of water. Incorporate it into the soup and stir occasionally as it simmers for 2 minutes to lightly thicken.
  • Combine the chicken and stir well. Gradually add the egg, stirring constantly. Season with salt and pepper. Garnish the soup with green onions and serve with Chinese broccoli.

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