Chinese Chicken and Corn Soup

"From BBC Good Food. Quick and simple, low in fat too!"
 
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photo by Heather Sullivan photo by Heather Sullivan
photo by Heather Sullivan
Ready In:
15mins
Ingredients:
10
Serves:
4
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ingredients

  • 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
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directions

  • Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
  • Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
  • Stir in cornstarch mixture, continue stirring until soup thickens.
  • Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
  • Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
  • Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

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Reviews

  1. What a lovely soup - thanks will be making again very soon!
     
  2. This tasted wonderful. I made a half batch of this for lunch with my husband and he said it was yummy too. I subsituted the canned creamed corn with defrosted frozen and slightly pureed corn, and used some crushed dried chili for the chili. I also used a little extra chicken and spring onions. Will be making this again - whenever we next have some leftover chicken around!
     
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RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
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