Chicken & Corn Soup
This traditional Chinese restaurant-style Chicken & Corn soup is not only heartwarming but also incredibly flavourful, making it the ultimate comfort food. Whether served as a delightful starter to a Chinese banquet for guests or enjoyed as a satisfying meal on its own, this soup boasts a silky texture that is simply delicious.
Ingredients
- 4 cups (1Litre) prepared chicken stock
- 1 tablespoon Maggi seasoning (or soy sauce)
- 2 tablespoons Chinese cooking wine
- 2 cloves garlic, finely chopped
- 3cm piece fresh ginger, julienned
- 1 star anise (optional)
- 2 x 420g cans corn kernels (do not drain)
- 1 tablespoon cornflour, mixed to a slurry with 1 tablespoon of water
- 2 eggs, lightly beaten
- 3 cups shredded cooked chicken
- 2 spring/green onions, finely sliced
To Serve
- Sesame oil, to drizzle (optional)
- Chilli oil, to drizzle (optional)
Instructions
- Combine the chicken stock, Maggi seasoning, Chinese cooking wine, garlic, ginger and star anise in a large saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes for the flavours to develop.
- Meanwhile, pour one whole can of corn kernels along with the liquid into a food processor or blender. Process until well chopped but not pureed. You still want some chunks in it. Set aside.
- After the soup has simmered for 5 minutes, add the pureed corn, the remaining can of corn along with its liquid and the cornflour slurry to the saucepan. Increase heat to high and bring to the boil, stirring often or until the soup thickens slightly. Reduce heat to a simmer.
- Whilst stirring constantly, add the eggs in one go and continue stirring until the egg sets and has formed 'ribbons' of sorts. Add the chicken and most of spring/green onions (reserve some for garnish). Simmer for further 2-3 minutes or until heated through. Season to taste and serve hot, in bowls. Garnish with reserved spring/green onions and a drizzle of sesame oil and chilli oil if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SHREDDED CHICKEN
This can be any cooked shredded chicken. Whether its leftover bbq chicken, roast chicken or chicken you poach yourself. Either way work well here. If you like, you can poach a couple of raw chicken breasts in the flavoured stock in step 1 if you like. See below on how to do this or poach chicken as you usually would separately and shred. - TO POACH CHICKEN IN THE BROTH
Add a couple of chicken breast fillets to the saucepan along with stock etc and bring to the boil. Reduce heat to low and simmer for 10-15 minutes or until cooked through. Remove and set aside until cool enough to shred with your fingertips. Carry on with remaining steps as directed. - SESAME & CHILII OIL
These elements are totally optional but adds a nice toasty flavour if using sesame and the chilli oil gives it a great kick if you like spice. I have mine with chilli oil as I love heat!