Easy chinese chicken corn soup
30 Apr 2015
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
I love Chinese food. My kind of favourite soup on a cold winter evening is the chicken corn soup. It has been a favourite of mine since I was a child. I cook this soup regularly as it is very easy to make.
Ingredients
- 200g chicken breast
- 200g sweet corn
- 2 Tbsp corn flour
- 1 litre chicken stock
- 2 egg whites
- Salt as required
- Black pepper as required
Instructions
- Put the whole chicken breast in the chicken stock for boiling and let it cook.
- After the chicken is cooked, remove it from the stock and keep it aside.
- Crush the sweet corn in a blender just a little bit so as not to make it a paste.
- Add this sweet corn to the chicken stock and boil.
- Cut the chicken breast into very small pieces and add it back to the stock.
- Mix the corn flour in little water to make a smooth paste taking care that there are no lumps.
- Add this to the chicken stock little by little stirring continuously. After this, the soup thickens.
- Add the egg whites stirring continuously.
- Serve hot with salt and pepper.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Chinese
- Occasions: - Dinner Party
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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