Chinese-Style Chicken And Sweetcorn Sunshine Soup – a delicious recipe with Chicken, Chicken, Sweetcorn, Egg, Oil, Sesame Oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1) Heat both oils in a saucepan and lightly cook the sliced chicken until sealed.
2
2) Add the chicken stock and allow to simmer for 15 minutes.
3
3) Drain the sweetcorn and add to the soup; turn the heat right down.
4
4) Using a fork (yes, a fork), slowly drizzle the egg into the soup in so it forms thread-like 'ribbons.' If you tip the egg in too fast, it will just form a solid mass.
5
5) Season with salt and pepper to taste, before adding the cornflour/cornstarch a little at a time, stirring constantly until the soup is at the desired thickness. (Remember that the soup will continue to thicken as it re-reaches boiling temperature, so don't add too much cornflour. If it does become too thick, stir in a little more water or chicken stock.)
640
kcal
Calories
22
g
Fat
23
g
Carbs
88
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups Chicken Stock, 1 whole Chicken Breast, Thinly Sliced, 1 can Sweetcorn (small), 1 whole Egg, and more.
Yes, Chinese-Style Chicken And Sweetcorn Sunshine Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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