Description
Comfort meets Chinese culinary tradition in this classic Chicken & Sweetcorn Soup, delivering heartwarming flavors with silky smooth texture. Rich, creamy broth packed with tender chicken and sweet corn kernels promises a delightful meal you’ll savor to the last spoonful.
Ingredients
Scale
Protein:
- 2 chicken breasts
- 1 egg
Vegetables and Corn:
- 1 mug frozen sweetcorn
- (Optional) 1 spring onion, chopped
Seasonings and Thickeners:
- 1 teaspoon garlic paste
- 1/2 teaspoon salt
- 1 chicken stock cube
- 2 tablespoons cornflour
- 3 1/2 mugs water
Instructions
- Prepare chicken breasts by cutting into delicate, uniform strips for even cooking.
- Activate a non-stick skillet over medium heat, introducing chicken strips infused with aromatic garlic paste and a pinch of salt.
- Sauté chicken, rotating periodically, until surfaces transform to pristine white with gentle caramelization.
- Introduce water and reduce temperature, allowing gentle simmer for approximately 10 minutes to tenderize meat.
- Utilize two forks to meticulously deconstruct chicken into refined, smaller fragments.
- Incorporate frozen sweetcorn kernels, continuing cooking process for an additional 5 minutes to enhance flavor profile.
- Vigorously whisk egg in a separate vessel until thoroughly integrated.
- Craft cornflour liaison by blending with water, creating smooth, lump-free paste.
- Gently fold cornflour mixture into simmering soup, stirring consistently to maintain uniform consistency.
- Generate culinary vortex within soup by rapid circular stirring, then gracefully stream whisked egg, immediately agitating to produce delicate egg ribbons.
- Finalize cooking for 2 minutes, then elegantly present soup adorned with optional garnishes like verdant spring onions and crispy prawn crackers.
Notes
- Slice chicken against the grain for more tender, juicy pieces that melt in your mouth.
- Use fresh garlic instead of paste for a more robust, authentic flavor profile.
- Swap chicken with tofu or plant-based protein to create a vegetarian-friendly version of the soup.
- For a gluten-free adaptation, replace cornflour with arrowroot powder or potato starch to maintain the soup’s silky texture.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg