How do I make authentic Chinese Chicken and sweetcorn Soup?

Question

I would like to try making my own Chinese Chicken and sweetcorn soup like you get in Chinese Restaurants and takeaways

Please Help

Answer 1

Ingredients:

1 x 6 oz (175 g) boned & skinned chicken breast

2 tbsp sunflower oil

2-3 scallions (spring onions) thinly slices diagonally

1 small red (bell) pepper, cored, seeded and sliced thinly

1 garlic clove, crushed

4 ozs (125 g) baby sweetcorn sliced thinly

1 3/4 pints (1 litre) chicken stock

7 oz (200 g) can sweetcorn niblets well drained

2 tbsp sherry

2-3 tsp bottled sweet chilli sauce

2-3 tsp cornflour

2 tomatoes, peeled, quartered and seeded,then sliced

salt & pepper

freshly chopped cilantro (coriander) or parsley to garnish

Directions:

1.Cut chicken breast into 4 strips lengthways, then cust each strip into narrow slices across the grain.

2. Heat oil in a wok, swirling it around until it is really hot. Add chicken and stir fry for 3-4 minutes, spreading it out over the wok until it is well sealed all over and almost cooked.

3. Add scallions, bell pepper and garlic and continue to stir fry for 2-3 minutes, then add baby sweetcorn and stock and bring to the boil.

4. Add the corn niblets, sherry, and sweet chilli sauce and salt to taste and simmer for 5 minutes, stirring from time to time.

5. Blend the cornfloer with a little cold water, add to the soup and bring to the boil. Add the strips of tomato, adjust the seasoning and simmer for a few minutes.

Serve the soup very hot, sprinkled with finely chopped cilantro or parsley.

Answer 2

We put finely minced fresh chicken breast meat in authentic Chinese chicken and sweet corn soup. This is not a spicy version and there is no onion, but beaten eggs and cream of corn soup, and the kids love it. Sometimes we use long boiled chicken stock for preparing the cream of corn soup by ourselves, most people use can food.

Below is a short cut by using can food.

Direction:

1) Marinate the minced fresh chicken breast (250g) with beaten egg white (1), salt, cornstarch and a little bit of cooking wine and white pepper, set aside, dissolve 1.5 tablespoons of cornstarch with some water (about 3-4 tablespoons)

2) boil a can of crean of corn soup (Del Monte) with 2 cups of water, bring to boil, add minced chicken breast in the soup, stir quickly, then stir in cornstarch liquid, continue to stir till the soup is thickened.  Add 2 beaten eggs in the soup, turn off heat and stir quickly to form egg drops. Add a few drops of sesame oil if desire.

3) Add salt to taste, gransh freshly chopped corriador leaves on top when serve.

Answer 3

CHINESE CHICKEN & SWEETCORN SOUP

Ingredients:

2 cans/cups Chicken stock

1 cup cooked chicken pieces

1 can/cup sweet corn crushed OR

1 can/cup cream of sweet corn

1 tbsp ginger crushed

2 tbsp soya sauce

1 tsp chili sauce

1 tsp vinegar

1 tbsp Cornflour

½ tsp black pepper, crushed

2 tbsp Vegetable Oil

1 egg, beaten

a pinch of salt

2 spring onions,chopped for garnish

Method :

Heat vegetable oil in a vessel, add the ginger and stir-fry for a few seconds. Then add the chicken stock along with the Soya, chili sauce and vinegar. Add sweetcorn and bring to boil. Add a pinch of sugar if required.  Stir in the chicken and pepper and bring it to the boil stirring constantly. Season with salt. Reduce heat and simmer for a minute.

If the soup isn't thick enough then add the cornflour mixed with 2 tbsp of water. Pour the beaten egg into the hot soup, stirring all the time. Garnish with spring onions.  Serve hot with chilies in vinegar, soya sauce and chili sauce