RecipeTin Eats’ Chinese chicken and corn soup
This is a go-to starter when I’m doing a Chinese banquet at home because you can make it ahead then reheat when required.
Ingredients
500ml (2 cups) chicken stock
400g can creamed corn
1 tsp light soy sauce
1 tbsp Shaoxing wine
½ tsp salt
⅛ tsp white pepper
1 tsp ginger, finely grated with a Microplane
1 garlic clove, finely grated with a Microplane
2 tsp cornflour mixed with 2 tsp water
1 egg, whisked
150g (1 cup) shredded cooked chicken
3 tbsp spring onion, finely sliced
Method
Step 1
Place the stock, creamed corn, soy sauce, Shaoxing wine, salt, pepper, ginger, garlic and the cornflour and water mixture in a medium saucepan over high heat.
Step 2
Bring to a boil, then reduce the heat so it’s simmering gently. Cook for 5 minutes, stirring occasionally, until slightly thickened.
Step 3
Stir the soup in circles and pour the egg in a thin stream so it forms “ribbons” throughout the soup. Stir in the chicken and serve, garnished with spring onion.
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RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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