Chicken and Sweetcorn Soup (Chinese Style Cooking Recipe)
Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients
800ml Chicken Stock
420g Tinned Cream Style Corn
75g Cooked Chicken Meat
¼ Tsp Ground White Pepper
2 Tbsp Cornflour
100ml Water
1 Tbsp Sesame Oil
1 Egg White
1 Spring Onion
Salt to Taste
Method:
1. Finely chop the spring onion
2. Chop the chicken into thin threads
3. Place the stock, creamy sweet corn, chicken and white pepper in a medium saucepan
4. Bring to the boil, add pepper. Reduce heat and simmer for 2 minutes
5. Add the cornflour and water mixture, while the soup is boiling and stir constantly until well mixed.
6. Add sesame oil, reduce heat and slowly add egg white while swirling the soup
7. Add chopped spring onions to garnish and serve hot.
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