Chinese style chicken and sweetcorn soup recipe
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- Meat and poultry
- Chicken soup
- Chicken vegetable soup
- Chicken and sweetcorn soup
A great way to use up the leftovers of a roast chicken, this is a staple in my house the day after my roast dinners!
Gloucestershire, England, UK
25 people made this
- 50g (2 oz) butter
- 1 tablespoon cornflour
- 1 red onion
- 2 corn on the cob (or 1 large tin of sweetcorn)
- 2 cloves garlic
- 2 tablespoons Chinese cooking wine
- 3 tablespoons dark soy sauce
- leftover meat from 1 chicken (or 4 cooked chicken legs), skinned
- 1 bay leaf
- 1 litre (1 3/4 pints) chicken stock
- squeeze of orange juice
- black pepper to taste
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Heat the butter on a medium heat in a large saucepan, once melted add the onion and garlic and cook for a couple of minutes.
- Cut the sweetcorn kernels off the cobs (or open and drain the tin) and add this to the pan. Cook for a further 5 minutes, adding the cornflour.
- Add the cooking wine, orange juice and soy sauce, turn up the heat and reduce down.
- Add the stock and the bay leaf to the pan and bring to the boil.
- Cut the cooked chicken into rough cube sized pieces; add this to the pan along with a couple of the bones for flavour.
- After 15 mins boiling, remove the bones and bay leaf and serve.
Reviews & ratingsAverage global rating:(2)
Reviews in English (3)
Something else.Sorry, forgot to mention the ginger! You'll need to put 1 -2 teaspoons of chopped fresh ginger in at the same time as the garlic! :-)-27 Sep 2009
A really easy way to use up left overs. I changed a couple of things slightly to adapted to my store cupboard.-22 Nov 2010
Easy soup to make, tasty and benifits from the extra ginger-05 Feb 2010
Chicken & Sweetcorn Soup
When I worked at a Chinese restaurant I used to order this soup from the kitchen more or less every week. It’s a soup I never get bored of, and it’s so nice to be able to make it at home with lean, fresh ingredients. This recipe has all the flavours of a takeaway Chicken & sweetcorn soup – but tastes way better – I promise!
Chicken & sweetcorn soup doesn’t really have a ‘Chinese’ flavour as such – it’s just where you’ll have likely eaten it as a starter or side dish! The soup is a delicate flavour of chicken stock, garlic and sweetcorn, one I love to enjoy all year round. There’s no need to feel guilty about eating this takeaway classic either – it’s packed with protein lean chicken breast and egg and is a water-based stock.
The soup is thickened with cornflour to give it the thick stock consistently you’ll get from a takeaway soup. It’s also got egg stirred through which gives a lovely richness and cloudiness which you don’t get in many soups!
You can easily make this soup in half an hour, on a busy evening – which is a rarity for soup! No need to boil down vegetables or whip out the. blender, this Chicken & sweetcorn soup is pretty low maintenance!
Serve with prawn crackers if you want that authentic ‘take-away’ soup! Else it’s amazing with a crusty roll too! I tend to top mine with spring onions (which is completely optional!) as it brings a little bit of freshness and crunch to the meal.
If you’re making a Chinese takeaway style dinner, check out my Chinese Takeaway Recipes including Salt & Pepper Chips and Chicken, Crispy Chilli Beef and Satay Chicken Curry.
How to make Chinese Chicken & Sweetcorn Soup at Home
Scroll down for recipe card and ingredient list.
This was a hard recipe to shoot! It’s not the prettiest soup when it’s cooking…
1. Slice the chicken breast into thin strips (about 3 per breast)
2. Heat a non-stick pan with a small dash of oil
2. Add the chicken breast to the pan
3. Then add a pinch of salt, and the ginger and garlic paste
4. Stir and turn the chicken over. You don’t want to add much colour to the chicken at this point – just begin the cooking and bring out the flavour of the ginger and garlic
5. Once your chicken is white on all sides, with a very light browning, add in the water and stock cube
6. Mix using your wooden spoon or spatula until it’s dissolved, bringing the water to a very low simmer
7. Cook for 10 minutes, then using two forks pull the chicken apart into smaller pieces – if the chicken is resisting or hard to shred, cook for a few more minutes. Be careful – you may need to turn the heat off for this step. Once shredded, add in sweetcorn
8. Continue to cook on a very low simmer for 5 minutes. Whilst simmering, add an egg to one mug/bowl and beat until the white and yolk are mixed together. And in another mug/bowl mix together the cornflour with 2 tbsp water
9. Pour the cornflour mixture into the simmering soup – stir to mix throughout
10. Lastly, stir the soup quickly with a spoon to make a bit of a whirlpool – then pour in the egg. Immediately mix in a whirling motion to break up the egg and mix throughout the soup. Then cook for a couple more minutes before serving!
1. Bring the stock to simmering point in a small saucepan. Add the chicken and simmer, covered, for 5 minutes. Remove the chicken with a slotted spoon and allow to rest for 10 minutes. Strain the stock and set aside. Finely shred the meat with two forks.
2. Heat a wok over medium-high heat, add the vegetable oil and swirl to coat the side of the wok. Add the white part of the spring onion, the garlic and ginger and stir-fry for 30 seconds. Add the stock, water, corn kernels, creamed corn, soy sauce and rice wine. Stir until the soup comes to the boil. Reduce the heat and simmer for 10 minutes.
3. Meanwhile, stir the cornflour, sesame oil and 1 tablespoon of water together in a small bowl until smooth. Add a little of the hot stock, stir together, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3 to 4 minutes, or until slightly thickened. Add the chicken meat and heat through. Season to taste with salt and freshly ground black pepper. Serve immediately, topped with the spring onion greens.
Chicken and Sweetcorn Soup
A hearty, warming soup. Chicken and sweetcorn is one of those things that taste absolutely delicious and really hits the spot, especially as a soup. Try out this recipe and it will be a sure success around the dinner table.
Time: Prep 6 mins / Cooking 5 mins
Chinese Recipes for All.com
Sweet Corn Chicken Soup
It’s been a busy Holiday Season and although I’ve been cooking a lot, I haven’t really had the time to do many recipes lately. But, I’m back and I’m determined to post more this year.
I got a lot of encouragement and ideas from my family that visited over the holidays, to expand PictureTheRecipe and improve on it. As part of their suggestions, I’m going to stop being so hard on myself with recipes I actually do that don’t make it on the blog and start posting more recipes including simple day to day dishes. I’m starting today with a Indo-Chinese favorite…Sweet Corn Chicken Soup.
This soup is perfect for this weather cos it’s a comforting healthy soup with sweet corn kernels in a flavorful chicken stock with egg drop. It’s simple to make, warming and delicious…everything you’re looking for a winter dinner.
Chinese Chicken Sweet Corn Soup Recipe
Chinese Chicken Sweet Corn Soup is made with a flavour packed chicken stock and has sweet kernels, satin thin egg and shredded chicken. Serve it before your Chinese Meal for weekend.
Chinese Chicken Sweet Corn Soup Recipe is everyone's favourite dish. The soup is made with a flavour packed chicken stock and has sweet kernels, satin thin egg and shredded chicken.
The soup is a perfect for your Chinese starters or just as a light meal before your dinner. This will also help you feel better during the time when you have cold. A sip of this delicious soup will give you warmth and make you feel better. A perfect recipe for those cold nights in Winter.
Serve the Chinese Chicken Sweet Corn Soup Recipe along with Chicken Manchurian, Chicken noodles for your delicious weekend meal.
If you are looking for more Soup Recipes, here are some more that you can make for your healthy dinner:
Sweet Corn Chicken Soup
- Sweet Corn, cream style: 1 tin
- Chicken stock: 1.25 litres (5 cups) OR water
- Chicken 1/4 kg, with bone washed and drained
- Spring onions 2 tbsps, finely chopped
- Ginger 1/2 tsp, finely minced
- Spring onion greens 4 tbsps, finely chopped
- Cornflour 2 1/2 to 3 tbsps (corn starch)
- Light soy sauce 1/2 tsp (optional)
- Egg 1, beaten lightly
- Sugar: 3/4 tbsp
- Salt to taste
- Sesame oil 1 tsp
- White pepper powder as required
- Spring onion greens: 3 4 tbsps (finely chopped) for garnish
Method for making Sweet Corn Chicken Soup
Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for a mt. Add the shredded chicken and saute for a mt. Add cream style sweet corn and chicken stock or water and bring to a boil. Reduce flame and cook on low flame for a mt.
Add sugar and adjust salt to the simmering soup and cook further for 3-4 mts.
Mix the cornflour in 4 tbsps of water and keep aside.
Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame. Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.
Chinese-Style Chicken and Sweetcorn Sunshine Soup
Have you ever gone for a Chinese meal and been served that gloopy, grey-yellow mess that is often the excuse for chicken and sweetcorn soup? It’s so frequently over-thickened with corn starch, and there’s hardly a piece of chicken in it!
Fortunately, it’s very easy to make your own and if you make this with good quality eggs, the final colour tends to be a very bright yellow, hence the name.
- 4 cups Chicken Stock
- 1 whole Chicken Breast, Thinly Sliced
- 1 can Sweetcorn (small)
- 1 whole Egg
- 1 Tablespoon Oil
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Cornstarch (mixed With A Little Water)
- Salt And Papper
1) Heat both oils in a saucepan and lightly cook the sliced chicken until sealed.
2) Add the chicken stock and allow to simmer for 15 minutes.
3) Drain the sweetcorn and add to the soup turn the heat right down.
4) Using a fork (yes, a fork), slowly drizzle the egg into the soup in so it forms thread-like ‘ribbons.’ If you tip the egg in too fast, it will just form a solid mass.
5) Season with salt and pepper to taste, before adding the cornflour/cornstarch a little at a time, stirring constantly until the soup is at the desired thickness. (Remember that the soup will continue to thicken as it re-reaches boiling temperature, so don’t add too much cornflour. If it does become too thick, stir in a little more water or chicken stock.)
Bring the stock to the boil in a large saucepan. Drop in chicken breast, turn off the heat, cover with a lid and steep for 30 minutes. Remove the chicken breast and refresh in cold water for about 10 minutes. See tips below if you are using leftover cooked chicken. Finely shred or chop the chicken.
Add corn, water chestnuts, sesame oil and ginger to stock and bring to the boil then reduce to a simmer.
Combine soy sauce and cornflour into a paste then drizzle into the soup while constantly stirring into the soup to slightly thicken.
Add shredded chicken to the soup and slowly drizzle in egg while stirring.
Add the green onion tops, bring to a bear simmer.
Serve into bowls topped with extra green onion tops, a squeeze of lemon, bean shoots and fresh chilli slices on the side.
Place a wok over high heat. Add half a wok of water. Pour in the corn kernels when the water is boiling. Stir and boil for 2 minutes. Turn off the heat and drain the corn through a colander. Put into a plate or a bowl.
Crack eggs into a bowl and beat. Pour the boiled corn kernels on the chopping board and chop well. Put back into the bowl.
Place the wok over high heat and add in 2 cups of water. Pour in the chopped corn. Add in white sugar, salt and chicken essence, and boil for 10-15 minutes. Then add in the wet cornstarch to thicken it. Pour in the beaten egg. Turn off the heat when the egg turns into yellowish flower floating about.
Follow this Sweet Corn Soup recipe, you will finish your soup easily. Spoon it out of the wok and serve it in a soup bowl.
Our Guest Cooking the Soup
On June 18, 2013, a small group from Australia including Mr. Scott, Ms. Julie, Mr. Raymond and Ms. Helen joined our cooking class during the private family visit with us in Xi'an. Chatted with the hostess to know Chinese people&rsquos life, they also learnt to cook Sweet Corn Soup and Sweet and Sour Pork with Pineapple. The process of cooking was fun and it was really an interesting group activity to introduce foreigners to Chinese basic home food.
Our Guests Learn to Make Dumplings
On Feb. 24, 2013, a small tour group including the Bolands from Ireland, Mr. Russell and Ms. Janet from USA, and other guests from UK, Canada, Australia, etc. had an enthusiastic reception when they visited a local family in Xi'an specially selected by TravelChinaGuide. At the family, they knew more about Chinese people's eating habits and learned a few tricks of Chinese cooking while learning to cook Sweet Corn Soup and Chinese Dumplings from the hostess. The Bolands wrote in their feedback letter "Without hesitation, I would advise anyone in a similar situation to use your company&hellipWe were amused by the 'delicious meals in a posh restaurant' &hellip the meals were absolutely delicious! ".
Our Guests in a Native Xi'an Family
On Apr. 16, 2012, Mr. Carroll & Ms. Jane from USA were taken into a native Xi'an family's home to know about the Chinese people's life and to learn their favorite Chinese dishes, including Shredded Pork with Sweet Bean Sauce, Sweet Corn Soup & Cold Sesame Spinach. Ms. Jane, being a cooking lover, said that it was a great experience for her.