1/1 Photo of Chinese Chicken and Corn Soup
From BBC Good Food. Quick and simple, low in fat too!
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Units: US | Metric
- 1 (420 g) can creamed corn (14 3/4 oz)
- 1 chicken stock cube, crumbled
- 1 teaspoon Chinese five spice powder
- 1 -2 chili, chopped (optional)
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon cold water, to make a slurry
- 3 spring onions, chopped (scallion)
- 100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
- 1 large egg, beaten
- sesame oil
- 1Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
- 2Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
- 3Stir in cornstarch mixture, continue stirring until soup thickens.
- 4Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
- 5Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
- 6Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.
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Nutritional Facts for Chinese Chicken and Corn Soup
Serving Size: 1 (164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 149.3
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.9 g
- Cholesterol 71.7 mg
- Sodium 625.6 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 1.5 g
- Sugars 3.7 g
- Protein 10.0 g
The following items or measurements are not included:
Chinese five spice powder