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Chicken and Sweetcorn Soup
Velvety Chinese chicken and sweetcorn soup, the perfect takeaway classic. Drizzling the beaten egg in slowly while stirring the soup in one direction forms those signature silky egg ribbons instead of clumps.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Chinese
Ingredients
300gchicken breast, shredded
300gcreamed corn
150gcorn kernels
1.5Lchicken stock
3 tbspcornflour with 4 tbsp water
2eggs, beaten
1 tspsesame oil
salt and white pepperto taste
spring onionsto serve
Instructions
1
Bring stock to simmer. Add creamed corn and corn kernels.
2
Simmer 5 minutes. Add chicken and cook 5 more minutes.
3
Stir in cornflour slurry until soup thickens.
4
Drizzle in beaten eggs while stirring to form ribbons.
5
Season, add sesame oil, scatter spring onions and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
217
Protein
29.9g
Fat
7.1g
Carbs
8.8g
Fiber
1g
Sodium
1522mg
Reviews
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★★★★★
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