If you’re like me and always order a Chinese chicken and corn soup from your local Chinese restaurant then you have to try this version. It literally tastes exactly the same but so much better and above all super easy and quick to make. I must say the original recipe is buy the lovely @notquietnigella with a couple of changes made by myself but she nailed this recipe and I am here to share it with you all.
- 8 cups chicken stock
- 4 tablespoons cornstarch mixed with 8 tablespoon cold water
- 500 grams raw chicken tenderloins, sliced
- 3 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 400 grams tin of creamed corn
- 400 grams tin of corn kernel, drained
- 2 egg
- 3 teaspoons salt (or to taste)
- 2 teaspoons sugar (or to taste)
- 2 teaspoons sesame oil
- 1/2 teaspoon ground white pepper
- 6 spring onions, finely sliced
1. Heat the chicken stock and bring to a boil and then turn down to a simmer. While the stock is heating up, mix the chicken with the 3 teaspoons of cornstarch, salt and sugar and set aside.
2. When the stock is simmering, mix in the stock cornstarch and water mixture - be sure to mix it up just before adding it in as the cornstarch settles at the bottom. Stir and then add the creamed corn, corn and then the chicken mixture in small lots (you don't want to add it as a giant clump). Stir for a minute or two - it doesn't take long for the chicken to cook.
3. In a small bowl add the eggs, salt, sugar, sesame oil and ground white pepper and beat. Pour into the soup in a thin trickle while stirring followed with spring onion.
- Soup freezes well for 3 months.