Recipe please - Chinese sweetcorn and chicken soup?

Question

You know the kind served at their restaurants....thankyou!

Answer 1

Chicken and Sweet Corn Soup
Ingredients:

1 Chicken Leg or Breast
1 tsp Light Soy Sauce
Dash of Pepper
Dash of Sesame Oil
300ml Chicken Stock
1 tin Cream Style Corn (about 400g)
1 Tbsp Light Soy Sauce
1 Egg, beaten
2 tsp Cornflour mixed with 2 Tbsp Water
Method:

Remove the skin & fat from the chicken. Cut into thin strips.
Marinade chicken with the seasoning ingredients*.
Heat up chicken stock and creamed corn in a large pot. Add 1 Tbsp light soy sauce.
When hot, add in beaten egg and stir gently, so the egg cooks in strands.
Add cornflour mixture to thicken.
Divide the soup into individual bowls.
Heat up non-stick frying pan. Stir-fry chicken strips until cooked.
Scatter a few strips of chicken over the surface of each bowl of soup.
Serve.

Answer 2

Ingredients
1 chicken, weighing about 700g
1.2 ltr chicken stock, preferably homemade
4 ears Sweetcorn, husks removed
4 tbsp cornflour
2-3 tbsp water
1 bunch Spring onions, trimmed and thinly sliced
Few drops of Sesame oil
2 eggs, lightly beaten

Method
1. Pull the skin from the chicken, cutting carefully with a small sharp knife where necessary. Remove the legs and wings by cutting through the joints. Find the wishbone, then, using a thin flexible knife, cut round it and remove it. Next, cut along one side of the breastbone, and ease the meat away from the bones, following the contours of the rib cage. Repeat with the other side. Set the chicken breasts aside. Cut the remaining chicken into large pieces.

2. Put the chicken pieces and the stock in a large saucepan. Bring slowly to the boil, removing any scum. Simmer for 15 minutes.

3. Strain the stock through a fine sieve set over a bowl. Discard the chicken pieces. Pour the stock back into the pan and bring back to the boil.

4. Add the chicken breasts and simmer gently over medium-low heat for 5 minutes.

5. While the breasts are cooking, cut the sweetcorn kernels off the cob, using a sharp knife.

6. Add the kernels to the pan and simmer for 2 minutes.

7. Blend the cornflour with the water to a smooth thick paste.

8. Using tongs, remove the chicken breasts from the soup. Shred the flesh.

9. Whisk the cornflour into the soup, whisking until smooth and thickened.

10. Add the shredded chicken meat to the pan, along with spring onion and few drops of sesame oil.

11. Remove the soup from the heat. Drizzle in the beaten egg, vigorously stirring the soup as you do so. Serve immediately.

Answer 3

The second site more convince for me :

Servings: 6
Level of difficulty: Intermediate
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Ingredients
1 chicken, weighing about 700g
1.2 ltr chicken stock, preferably homemade
4 ears Sweetcorn, husks removed
4 tbsp cornflour
2-3 tbsp water
1 bunch Spring onions, trimmed and thinly sliced
Few drops of Sesame oil
2 eggs, lightly beaten

Method
1. Pull the skin from the chicken, cutting carefully with a small sharp knife where necessary. Remove the legs and wings by cutting through the joints. Find the wishbone, then, using a thin flexible knife, cut round it and remove it. Next, cut along one side of the breastbone, and ease the meat away from the bones, following the contours of the rib cage. Repeat with the other side. Set the chicken breasts aside. Cut the remaining chicken into large pieces.

2. Put the chicken pieces and the stock in a large saucepan. Bring slowly to the boil, removing any scum. Simmer for 15 minutes.

3. Strain the stock through a fine sieve set over a bowl. Discard the chicken pieces. Pour the stock back into the pan and bring back to the boil.

4. Add the chicken breasts and simmer gently over medium-low heat for 5 minutes.

5. While the breasts are cooking, cut the sweetcorn kernels off the cob, using a sharp knife.

6. Add the kernels to the pan and simmer for 2 minutes.

7. Blend the cornflour with the water to a smooth thick paste.

8. Using tongs, remove the chicken breasts from the soup. Shred the flesh.

9. Whisk the cornflour into the soup, whisking until smooth and thickened.

10. Add the shredded chicken meat to the pan, along with spring onion and few drops of sesame oil.

11. Remove the soup from the heat. Drizzle in the beaten egg, vigorously stirring the soup as you do so. Serve immediately.

Answer 4

I love this soup and I make it all the time, you need chicken (either breast, leg or lefovers) remove the skin, (this will make it too greasy if you leave it on), boil the chicken (with bones), the longer you boil it the better it will taste, when you have boild it enough, remove the chicken and strip it from the bones, break up the meat and put it back in the pot, then add, carrots, onion 1 tin of sweetcorn (with the juice) and a leek (if you like them) and salt to taste, let it simmer for a couple of hours, just before serving, seperate an egg, and SLOWLY drizzle the white into the soup stirring all the time, and hey presto, lovely chicken and sweetcorn soup............enjoy !!!!!!

Answer 5

Chicken and Sweet Corn Soup Recipe
Chicken and Sweet Corn Soup is often found on Asian restaurant menus. Originally Chinese, Chicken and Sweet Corn Soup is a favourite with all and an excellent way to use leftover roast chicken.

1 225 gram / 8 oz can of creamed sweet corn
1½ - 2 cups of shredded cooked chicken
4 cups of chicken stock
1 egg
salt and pepper to taste
Place all ingredients, except the egg into a large saucepan. Bring to the boil, reduce heat to a gentle simmer. Crack the egg into a cup, beat lightly and slowly pour the egg into to the simmering soup, whipping the soup at the same time to form 'st rings' of cooked egg. A tablespoon of cornflour mixed with a little water can be added towards the end to thicken the broth if desired

Answer 6

1 litre chicken stock
6 ozs chicken breasts cut into strips
A pinch of chillie flakes
4 spring onions cut daigonally
50 gr medium egg noodles
1 tbs Thai fish sauce (optional)
4 tbs fresh corriander
1 tin sweetcorn. (small)
1 tbsp cornflour
salt and pepper to taste.
75 gr shitaki mushrooms or button mushrooms sliced.


Tip the sweet corn, chillie flakes, into a pan with the chicken stock. In another pan fry the chicken strips, then add add the mushrooms and spring onions.. Put all lnto the stock add noodles and cook for 3-4 mins, add fish sauce Heat through to allow the flavours to mingle. Stir in the corriander and serve.

Answer 7

My answer would be the same as Steve F's but I would use the water you boil the rice in to make the chicken stock its gives it that authentic edge!