I’m a MASSIVE sucker for chicken and sweetcorn soup. When it’s on the menu at a chinese restaurant I find it so hard not to order… and I usually end up full before the main course!
I’ve always been curious as to how it’s actually made. To me it seemed impossible – how do they get it so thick? Now I know the secret, I actually feel quite dumb for going so long in life without figuring it out. (It’s cornflour by the way)
I used a recipe from food.com although I’m hopeless as following recipes in general, so here’s how my first real Chinese experiment turned out:
6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)
Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water). I misread 6 cups and added 8 cups, not that it mattered because I used so much stock powder.
Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes. I think next time I’ll keep it in for twenty as it was still a bit raw in the middle and therefore nearly impossible to shred.
Remove chicken breast from the stock and leave to cool for a few minutes then shred. I did the shredding with two forks… not sure if there’s a better way but I’m sure I looked bizarre doing it.
Add corn to stock and bring to the boil over a medium heat.
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly. Went overboard on the soy sauce I think, so it was both quite salty and quite dark in colour. Because I used so much stock, I had to add extra cornflour as it didn’t thicken as much as I would have liked.
Add shredded chicken to soup. Success! This bit went fine!
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork. I’m a freaking genius for getting this right (with hubby’s help). Very impressed with myself and will not enter into any discussion re: not being an amazing master chef.
Serve topped with the sliced spring onions and enjoy! Umm… forgot this at the store. Oops!