Description
This homemade Chinese Chicken & Sweetcorn Soup is a comforting, silky appetizer loaded with tender shredded chicken, sweet bursts of corn, and rich golden egg strands. It’s healthier and fresher than your favorite takeaway, coming together in under 30 minutes with simple, wholesome ingredients.
Ingredients
Main Soup
- 2 chicken breasts
- 1 tsp garlic paste
- 1/2 tsp salt
- 1 chicken stock cube
- 3 1/2 mugs water
- 1 mug frozen sweetcorn
Thickener & Egg
- 2 tbsp cornflour
- 3 tbsp water (for cornflour slurry)
- 1 egg
To Serve (Optional)
- 1 spring onion, sliced
- Prawn crackers
Instructions
- Prepare Chicken: Slice the chicken breasts into small strips, about 3 per breast, to facilitate faster and even cooking.
- Sauté Aromatics: In a non-stick pan over medium heat, add chicken strips, garlic paste, and salt. Stir and cook, turning occasionally, until the chicken turns white and lightly browned on all sides.
- Simmer the Soup: Crumble in the chicken stock cube and pour in the water. Bring the mixture to a gentle simmer and cook for 10 minutes so the flavors develop and the chicken becomes tender.
- Shred Chicken: Using two forks, carefully shred the chicken pieces directly in the pan. If the chicken is not soft enough, cook for 2 more minutes and then shred. Turn off the heat for safety during this step.
- Add Sweetcorn: Stir in the frozen sweetcorn. Continue simmering the soup for 5 more minutes until the corn is heated through.
- Prepare Egg & Cornflour Mixture: While the soup simmers, beat the egg in a bowl or mug with a fork until combined. In another small bowl, mix cornflour with 3 tbsp water to make a smooth paste.
- Thicken & Stream in Egg: Pour the cornflour slurry into the soup and stir well. With the soup stirring in a circular motion, stream in the beaten egg and stir rapidly to create egg strands throughout the soup.
- Finish & Serve: Let the soup cook for a further 2 minutes, then serve piping hot. Garnish with sliced spring onions and prawn crackers if desired.
Notes
- If the soup is too thick, simply add a splash more water.
- If it’s too thin, mix extra cornflour with a little water and add as needed.
- For extra flavor, a dash of white pepper or a few drops of sesame oil can be stirred in at the end.
- Vegetarian? Sub in tofu and vegetable stock instead of chicken.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 177
- Sugar: 3g
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
