The key to perfect Chicken & Sweetcorn Soup that's in 20 Minutes
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- Опубліковано 26 вер 2024
- Chinese-style chicken and sweetcorn soup is easier to make than you might think.
Little chunks of chicken are cooked with sweetcorn and stock, plus a couple of little flavour enhancers - like white pepper and sesame oil. It's all finished off with that classic fluffy egg, feathered into the broth. Utterly scrumptious and ready in 20 minutes!
Free printable recipe is available on our site: www.kitchensan...
Ingredients:
1 tbsp sesame oil
2 cloves garlic peeled and minced
1 litre (4 cups + 3 tbsp) good quality chicken stock
1 small chicken breast approx. 150g (5.3oz), chopped into small chunks (approx.1cm cubed)
198 g (7oz) tin sweetcorn, drained
1/8 tsp white pepper
2 tablespoons cornflour mixed with 6 tbsp cold water
2 medium eggs whisked
¼ tsp salt
To Serve:
2 spring onions scallions chopped
Instructions:
1. Heat the oil in a large saucepan over a low-medium heat.
2. Add the garlic and cook gently, whilst stirring, for 1 minute.
3. Add the chicken stock and diced chicken and bring to the boil then simmer for 5 minutes.
4. Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.
5. Add the sweetcorn to the pan along with the white pepper and mix together, then bring back to the boil and simmer for a further 5 minutes.
6. Slow stir in the cornflour slurry to thicken the soup slightly.
7. Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
8. Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock). Divide between bowls and top with chopped spring onions before serving.
Notes:
Make ahead
This soup can be made ahead. Simply make the soup, then cool, cover and refrigerate for up to three days.
Reheat in a pan, or microwave, stirring often, until piping hot throughout.
Scaling the recipe up or down.
You can double or halve the recipe, sticking to the same ingredient ratios.
If doubling, it will take a few minutes longer cooking time. Halving the recipe will still be the same cooking time.
Can I use cooked chicken?
Yes, you can use cooked, leftover shredded chicken. Simply add the chicken in with the sweetcorn (no need to simmer the stock for 5 minutes in the previous step).
#CookingShow #Recipe #soup
What's your fakeaway favourite?
Lasagna I think
I’ve been making this soup for about 30 years, it’s a family favourite. Personally I get the canned creamed sweetcorn from the chinese supermarket or smaller grocery stores they have. It’s what the takeaway and restaurants use. One can of that and a small can of jolly green Giant sweetcorn to add the whole ones. I’ve tried the fresh corn off the cob blitzed for a few seconds and that’s nice. Another little tip if using corn off the cob. Chop the stripped cob into several pieces and just simmer them alongside the carcasses you’re using for stock. It contains like a milky cream and that also gets all the nutrients possible from it. Potato starch gives a more stable thickness and doesn’t split like corn starch if you freeze any. I’m not trying to take anything from your excellent video but rather adding a few extras. I’m English but have trained in a Chinese buffet many years ago now. I used to make several Chinese dishes every week when our family was growing up but I’m in my mid sixties now and it’s just me and the wife now.
For anyone wondering, I just made this and can confirm it tastes exactly like what you get from the Chinese takeways
Hi Nicky from Australia where it is winter. I just made this and OMG is all I can say. Thank you made us all feel better.
We lived in Eagle, ID about a dozen years ago and used to go to a Mongolian BBQ restaurant that served a soup very similar to this. There were times that I could have skipped the Mongolian and just had more soup! We will be making this VERY soon. Thanks for sharing!
Oh my God, I've never heard of this soup, and it looks like it was created just for me! Delish! Add so easy. Thanks for sharing this recipe!
It’s really popular in Chinese cuisine. It’s great when you have a cold too
That looks delicious and so easy. Definitely one to add to my list. 👏👏👏👏♥️
Hope you enjoy
I just made this for Christmas Eve lunch. It gets my DEE LISH rating - 5 stars! GREAT. Thank you and have a wonderful Christmas and New Year.
Oh thank you Nicky. Will give this a try. Love making soup so this one will be added to my list.
I love chicken sweet corn soup never make my own didn’t know how to 🤣 omg this look east and Devine perfect for this weather to xxxx
Have you tried the green giant creamed corn that you can buy in a tin? I use that & it's exactly like Chinese chicken & sweetcorn soup. Other than that I use same recipe as you have
You could have read my mind on wanting this recipe 🎉perfect, thank you.
Everything I have cooked that
Nikki has
done on here has turned-
Out lovely ,,,so easy to follow ...
Gonna give this a go today !
Cheers Nikki!
This looks incredible! I will be doing this very soon. In fact i have left over chicken from a " beer butt" charcoal cook. I can doctor it a touch. See if that will work.
So glad I found your channel of recent. I am in north central Kansas, USA!
God bless all here.
Made some earlier for my tea lol didn't last past lunch was delicious 😋
Yay! Another delicious, easy one to try! Than you Nicky🙏.
Thank you for the lovely recipe …I will try to make at winter time now it’s very hot in Greece
i liked this thanks kitchen sanctuary.👍
This is such a good recipe. I add soy sauce once in the bowl and black pepper too ❤
Awesome a fabulous soup, loved it. Thankyou for the share. :)
Yum! This looks delicious!
I love this soup and have been ordering it from Chinese take aways since the late 1970s. Only downside to making it is the eggs need to be fresh as possible or it won't work properly. You'll just get eggs totally dissolved in the soup rather than stringy pieces.
A small handful of Orzo pasta works well .And the zest and juice of a Lemon but no Egg.
That looks yummy. I've made the crispy chilli beef number 3 times in the last 5 days🤦🤦🤣🤣🤣👍
Beautiful tasty looking recipe deffo try this best wishes
Looks Tempting!
I had to check if I was subscribed to you - I just noticed I've been subbed for ages but none of your videos have been coming up in my feed - this one just came up in recommendations, NOT subscriptions! Sort it UA-cam!!! 😢
Looks great
Nicky what stainless steel pots do you use?
Can i add potato?
I made it , it was delicious 😋, thanks for a yummy recipe.
Dam this looks yummy
So good
Hey nic, fancy showing us a risotto?
Fuyiooo Auntie Nicky!! 😋
Thank you for this video just making sure you said to simmer for 20 minutes?
Yes
Or as my Chinese takeaway boss does, pour the whole soup out of a can 🤯
Lovely Nicky xxx
FAB xx
PLEASE TELL YOUR FAVORITE STOCK
Gren
Sorry Nikki but you never cook with sesame oil, its for a marinade or for finishing a dish
Yes you can , it’s only toasted sesame oil you can’t .
Why are you talking like that 😅, talking in the throat I don't get it
Just made this lush soup try adding a handful of Filini pasta bring back to the boil for 5 mins at the end 👌🏻
What makes this Chinese style, no spice ?
Looks amazing
Can I add Chopped Ginger in the process?
Thanxs for the lovely recipe 👏👏👏
My husband has been asking me to make him this soup for years, most definitely going to give it a go . Thank you Nicky.. x
I just wanted to say that you are one wonderful lady and your recipes are great. I watch your channel regularly. Wishing you and your family a merry holiday season from the USA to the UK and you specifically!