Chicken and sweetcorn soup

Not rated

Prep time: mins

Cook time: mins

Serves: 0

Owner: martin

Ingredients

Ingredient

Quantity

Unit

Comments

Vegetable oil
1
tablespoon
 
Chicken breast
100
g
boneless, skinless
Garlic
1
clove
finely chopped
Ginger
1
cm cube
finely chopped
Cornflour
1
tablespoon
 
Chicken stock
600
ml
 
Sweetcorn
100
g
 
Egg
1
 
 
Lemon juice
1
tablespoon
 
Spring onions
0
 
As garnish
Sesame seeds
0
 
toasted as garnish

Method

Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

What type of dish is this?

Meat dish
Poultry dish
Fish dish
Other savoury
Light dessert
Heavy dessert
Drink

What could this dish be used for?

Main dish
Side dish
Starter
Snack
Party food

How can this dish be cooked?

Oven
boil
Steam
slowcook
shallowfry
deepfry
barbecue
grill
microwave
pressurecook
nocooking
awaiting image