Recipe: Chicken and sweetcorn soup

Chicken and sweetcorn soup is a traditional Chinese dish that never fails to deliver on taste or texture. It's a simple yet hardy soup and a great way to use up the leftovers from Sunday lunch.

Chicken and sweetcorn soup - serves 2

Ingredients for chicken and sweetcorn soup

  • 100g boneless, skinless chicken breasts
  • 570ml (1 pint) hot chicken stock
  • 100g sweetcorn, rinsed and drained
  • 1 tbsp vegetable oil
  • 1 clove garlic, finely chopped
  • 1cm piece ginger, finely chopped
  • 1 tbsp cornflour
  • 1 egg white
  • pinch salt
  • 1 tbsp fresh lemon juice
  • shredded spring onions to garnish
  • dark soy sauce

Method for making chicken and sweetcorn soup

  1. Place the chicken, egg white and salt in a bowl and leave to marinate for half an hour. This is a Chinese technique called "velveting" and gives the chicken a soft texture.
  2. Heat the oil in a deep saucepan and add the chicken, garlic and ginger. Cook gently for around three minutes (the chicken should not be coloured yet).
  3. Blend the cornflour in a bowl with a little stock until it is dissolved.
  4. Add the blended cornflour, remaining stock and the sweetcorn to the saucepan. Bring it to the boil while stirring continuously.
  5. Turn the heat down and allow the soup to simmer for five to seven minutes - until it thickens and the chicken is cooked through.
  6. Add the lemon juice and season to taste.
  7. Garnish with spring onion and add a drizzle of soy sauce.

Tips for chicken and sweetcorn soup

  • Crushed potato can be added to thicken the soup
  • Serve with prawn crackers

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