This is my simple way to make this popular Chinese-style hearty and healthy chicken and sweet corn soup. Very easy to make but impressive enough to serve to your family and friends.
Very few ingredients involved and you can create your own “fake-away” from your own kitchen. Makes a nice in-between filling dish. You can also substitute the chicken with shredded crab meat in 1.5 litres of vegetable /fish stock with no stock cubes required.
INGREDIENTS
Soup Stock:
1.5 – 2 litres water
2 – 3 chicken thighs
1 – 2 Chicken stock cubes (for added flavour)
or
You can make your own homemade stock from recipe HERE …….
Rest of Soup Ingredients:
1 small onion finely chopped (optional)
2 – 3 teasp. ground ginger
1 – 2 Garlic cloves finely chopped (or 2 teasp. garlic powder)
2 teasp. Sesame oil
Cup of tinned sweet corn
1 Tblsp. corn flour (mixed with 2 tblsp. water)
3 Fresh eggs (whisked)
Salt & black pepper to season
FOR GARNISH
1 – 2 Spring onions (chopped for garnish – I had the large Spanish version in the image but smaller is equally great)
Drizzle of kecap Manis (sweet soy sauce) or Chinese soy sauce
CRAB ALTERNATIVE
1.5 – 2 ltrs. Vegetable / fish stock
2 cups of shredded crab meat
chopped fresh chillies (optional)
Your “Starter Chopping Board”
Soak your chicken thighs in a deep pan of water. Season with a pinch of each salt and black pepper. Bring to the boil, then slowly simmer for a few minutes until chicken meat is tender by testing with a fork.
Drain the chicken thighs into another deep pan and leave both aside to cool.
Blitz the sweet corn in a blender – not too much though! Blitz until you have a thick mixture of mashed & some solid corn.
Then mix the corn flour with 2 tblsp. water until becomes a creamy white looking liquid. Leave aside until later.
Whisk your eggs and leave aside until later.
Add your garlic, crumbled stock cubes and ginger to the remnants of your drained boiled chicken liquid and bring to the boil for a couple of minutes.
I personally like the addition of finely chopped onions – however, this is an entirely optional extra. If you do, let the pan simmer for a few minutes until onions turn translucent.
With the chicken thighs, left aside – separate the meat from the bones and shred into bite sized pieces.
Add the chicken pieces, sweet corn mix and season with a pinch each of salt (optional if enough salt from the stock cubes) & black pepper (if necessary – depending on your taste) to contents of your pan and simmer for a few minutes.
Add your corn flour mix and start to bring to the boil until the soup starts to thicken.
At this point add your sesame oil. Mix well. Slowly pour your whisked egg mix, while you stir with a fork – this method creates egg strands (ribbons) that makes the soup look authentic Chinese style.
When you are ready to serve, ladle the soup in bowls and garnish with finely chopped spring onions and finish off with a drizzle of kecap manis or soy sauce – I alway add chopped chillies too! I hope you will enjoy ……
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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