Chicken and sweet corn soup

Chicken and sweet corn soup

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This has to be one of the favourite orders at Chinese restaurants. It’s simply made at home, using canned creamed corn.

Ingredients

Quantity Ingredient
1 small chicken breast, skinned and boned
1/2 teaspoon salt
1 x 250g creamed corn
5 cups chicken stock
1 1/2 tablespoons cornflour
2 tablespoons chinese rice wine
sesame oil
2 spring onions, shredded finely

Method

  1. Remove any fat from the chicken and chop very finely. Add the salt and 2 tablespoons water to the chicken, mixing well. Mix the creamed corn and chicken together.
  2. Heat the stock in a saucepan and stir in the corn and chicken mixture. Heat very gently, stirring. When it reaches the boil, add the cornflour which has been mixed with a little cold water. Return to the boil, stirring until thickened, for about 1 minute. Lastly, stir in the rice wine. Ladle into bowls and finish each one with a tiny drizzle of sesame oil and a scattering of spring onions.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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