Chinese Chicken and Corn Soup

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1 can Creamed corn
  • 1 Garlic clove
  • 1 tsp Ginger
  • 3 tbsp Scallions / shallots

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cups Chicken or vegetable broth/stock

• Condiments

  • 1 tsp Soy sauce

• Baking & Spices

  • 1 tsp Cornflour / cornstarch
  • 1 Salt and white pepper

• Beer, Wine & Liquor

  • 1 tbsp Chinese cooking wine or dry sherry

Found on recipetineats.com

Description

Ingredients

• 2 cups chicken or vegetable broth/stock (500ml)
• 1 can (16oz/420g) creamed corn
• 1 tsp soy sauce (all purpose or light)
• 1 tbsp Chinese cooking wine or dry sherry (can omit)
• 1 tsp ginger, minced or finely chopped
• 1 garlic clove, minced or finely chopped
• 1 tsp cornflour / cornstarch, mixed with a splash of cold water
• 1 egg, whisked
• 1 cup shredded cooked chicken
• Salt and white pepper, to taste
• 3 tbsp sliced scallions / shallots (optional)

Directions

• Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in ribbons throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

Nutrition