5 Minute Chinese Chicken Corn Soup
An Original Recipe by Lorraine Elliott
Preparation time: 1 minute
Cooking time: 4 minutes
Serves: 6-8 people or 10 in small bowls
- 6 cups/1500ml/3.1pints water
- 6 chicken stock cubes or 6 teaspoons chicken stock powder
- 4 tablespoons cornflour/fine cornstarch mixed with 4 tablespoons cold water
- 250g/8.8ozs barbecue chicken breast, meat only
- 400g/14oz tin corn kernels, drained
- 400g/14oz tin creamed corn
- 3 eggs, beaten
- 1-2 sticks green onion, green part only, sliced
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Step 1 - Fill the kettle and boil the water and place in a medium sized pot on medium heat. While the kettle water is boiling chop up the chicken and spring onions and beat the eggs. Once the water is boiling add the stock powder and dissolve. Then add the cornflour slurry making sure to stir it just before pouring it in as it can settle with time. Stir the mixture, then add the chicken, corn kernels and creamed corn. Add the beaten egg in a thin stream and stir to distribute. Season with sesame oil, sugar, salt and pepper and serve.