Chicken and Sweetcorn Soup

Preparation: 10 minutes

Cooking Time: 20 minutes

No matter what Chinese restaurant you frequent, you are bound to find this soup on the menu. Chicken and Sweetcorn soup is a simple dish to throw together in just a few minutes, with a minimum of ingredients. People don't really make their own Chinese food at home because it never really hits the mark, but honestly, people won't be able to tell the difference with this recipe!

Ingredients:

300g Chicken Breast (2 large)

800g Creamed Corn

1 Egg

2Litres Chicken Stock

1 1/2 tbsp Cornflour
2 Spring Onions

Sea Salt and Cracked Black Pepper

1Litre Water

Method:

To prepare the Chicken for the soup get a pot and bring your water to a boil. When the water starts to boil, place your chicken in the pot and put the lid on. The chicken should be cooked after 10 minutes, but if your using very big breasts, you might have to leave them in an extra few minutes.

When the chicken is white the whole way through it's cooked. Place on a board and let it cool for a few minutes. During this time get a soup pot on the ring, and add the chicken stock and creamed corn straight into it and bringing it to a boil, reducing it to a steady simmer when it starts to bubble.

When the chicken is cool enough, tear it into little shreds and chunks. The more chicken you shred the further it will go in the soup. This can also go straight in. You can also season your soup at this point with a bit of salt and cracked black pepper.

Put the cornstarch in a little glass and mix it well with a bit of cold water to make a slurry. Add this to the soup and stir well. This is what will give you the trademark Chicken and Sweetcorn consistency.

Beat the egg in a bowl, and while stirring the soup, pour it very slowly into the pot. You are looking to create long streams of egg throughout the soup, so the slower and thinner your stream of egg, the better. When this is done the soup is ready to eat.

To serve:

Slice your spring onions thinly on the diagonal, then lightly pick them up and drop them on your board to break the layers apart. Garnish the top of each bowl of soup with some of the spring onions.

This is a lovely dish to serve as a starter, and like all soups tastes just as good if not better the next day. This recipe also works really well with leftover chicken, so if you don't know what to do with your leftover Sunday roast give this recipe a go!