Chinese chicken and sweet corn soup
Ingredients
- 1 leek (cleaned,diced,white part only)
- 1 tbs vegetable oil
- 4 cups chicken stock (liquid)
- 1 barbecued cooked chicken (remove skin and cut into small pieces)
- 425 g creamed corn
- 2 eggs (lightly beaten)
- 3 spring onions (finely sliced)
Method
-
Cut all the white meat from the barbecue chicken. Remove the skin and then cut the meat into small bite-sized pieces. Set aside.
-
Heat the vegetable oil in a large saucepan over a medium heat. Add leek and cook until translucent.
-
Add the chicken stock and bring to the boil. Turn down heat to a simmer then add the chicken pieces and the creamed corn.
-
Stir through and allow to simmer for 20 minutes.
-
Take off heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with the fork for another minute once all the egg has been added.
-
Serve immediately with a small handful of chopped spring onions as a garnish.
Related
Comments
Recipe Info
Tip: It is really important that you take the soup off the heat when you add the egg – this way, you’ll get long strands of egg in the soup. In fact, the egg almost resembles super-thin noodles.