Chicken and sweetcorn soup
Tiny pieces of chicken and crushed sweetcorn make a quick soup, finished with fine ribbons of egg. Partly crushing the corn gives body without a tin of creamed corn.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- Serves 4
Your new skill: Pouring beaten egg into soup to form fine ribbons
For a little background, read Shunde’s “light” cooking is a technical challenge.
Your ingredients
Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.
- 140 g boneless skinless chicken
- 1 tsp light soy sauce
- 2 tbsp cornflour, divided
- 240 g sweetcorn kernels, drained or defrosted
- 950 ml chicken or vegetable stock
- 2 eggs, beaten
- 1 tsp sesame oil
- ¼ tsp white pepper
- Salt to taste
- 1 spring onion, sliced
Let’s make it
-
Make the pieces small
Dice chicken into pieces about the size of corn kernels. Mix with soy sauce, 1 tablespoon cornflour and 1 tablespoon water. Chop or briefly pulse half the corn, leaving the rest whole.
-
Cook the soup
Bring stock to the boil and add all the corn. Add chicken, stirring to separate it. Simmer until the chicken is cooked through; check a larger piece reaches 75°C for 30 seconds.
-
Draw egg ribbons
Drizzle in the beaten egg while stirring slowly. Mix the remaining cornflour with 2 tablespoons cold water, stir again, then add gradually until the soup is as thick as you like. Simmer until the egg is set and soup bubbles gently.
-
Finish the bowl
Add sesame oil and white pepper. Taste before adding salt, then scatter over spring onion. Those egg ribbons are a small technique you can use in other soups too.
What to try next
Try Flaky spring-onion pancakes or Chinese almond cookies for your next kitchen project.
Keeping it: Cool leftovers and refrigerate within 2 hours. Eat within 48 hours, reheating only once until steaming hot throughout.
