Chicken and Sweet Corn Soup

Chef Shez's Note:

I've been working on this recipe for a while. I wanted it to taste like the one you get from Chinese restaurants. So after a few months of adding ingredients I think I've nailed it on the head. It tastes just like the one from an authentic Chinese restaurant.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 (420 g) cans corn kernels
• 2 (420 g) cans creamed corn
• ½ cooked barbecued chicken , shredded
• 4 spring onions , finely chopped (shallots)
• 3 liters chicken stock
• 2 teaspoons grated gingerroot
• 2 teaspoons sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons cornflour
• 1 egg , lightly beaten

Directions:

1. Heat vegetable oil in a large saucepan. Add the spring onions,ginger and cook until softened. Add the corn kernels, chicken stock, rice wine and soy sauce. Bring to the boil, slowly. Reduce heat and simmer for 10 minutes Add the shredded chicken.
2. In a small bowl, blend the cornflour with 6 tbs of cold water or stock. Add to the soup with the sesame oil, stirring until thickened slightly.
3. Stir in creamed corn and simmer for 2-3 minutes Add beaten egg slowly, whilst stirring the soup then take it off the heat.
4. Serve hot with toast if preferred.

Reviews

[Leggy Peggy]

Your experiments have paid off. This is an excellent soup -- and so authentic. I feed hungry teenagers, so added the second chicken breast. Followed the rest of the recipe as written. The flavours and textures are perfectly balanced. Your instructions are clear and easy to follow. I look forward to trying more of your recipes. Thanks for transporting me to China for lunch today!

[Petes girl]

Fantastic, better than any chinese restaurant has ever served us before. And leftovers for all the family tomorrow. This is going into our daughters handmedowns family favourites. thank you.

[Zanni]

I'll quote my husband, "This wasn't good it was PERFECT!". He's been hankering for what he called Sweet Corn Chicken Soup like he used to eat at Chinese restaurants when he was growing up in India. I had never eaten it before but I found this recipe and thought I'd give it a try. I enjoyed it and needless to say hubby did too! I grilled two little chicken tenderloins and shredded them. It was just enough for our tastes. I halved the recipe and it was more than enough for the two of us plus lots of leftovers for tomorrow!