Name: RecipeTin Eats’ Chinese chicken and corn soup
Cook time: 30 min
Yield: 6-8 as part of a banquet
Cuisine: Chinese
Ingredients: 500ml (2 cups) chicken stock; 400g can creamed corn; 1 tsp light soy sauce; 1 tbsp Shaoxing wine; ½ tsp salt; ⅛ tsp white pepper; 1 tsp ginger,finely grated with a Microplane; 1 garlic clove,finely grated with a Microplane; 2 tsp cornflour mixed with 2 tsp water; 1 egg,whisked; 150g (1 cup) shredded cooked chicken; 3 tbsp spring onion,finely sliced

This comforting chicken and corn soup is a great way to begin a Chinese banquet.Nagi Maehashi

easyTime:<30 minsServes:6-8 as part of a banquet

Fakeaway
Corn
Chicken
Eggs
Chinese
Soup
Entree
Banquet
Kid-friendly
Midweek dinner
Family meals
Comfort food

This is a go-to starter when I’m doing a Chinese banquet at home because you can make it ahead then reheat when required.

Ingredients

500ml (2 cups) chicken stock
400g can creamed corn
1 tsp light soy sauce
1 tbsp Shaoxing wine
½ tsp salt
⅛ tsp white pepper
1 tsp ginger,finely grated with a Microplane
1 garlic clove,finely grated with a Microplane
2 tsp cornflour mixed with 2 tsp water
1 egg,whisked
150g (1 cup) shredded cooked chicken
3 tbsp spring onion,finely sliced

Method

Step1
Place the stock,creamed corn,soy sauce,Shaoxing wine,salt,pepper,ginger,garlic and the cornflour and water mixture in a medium saucepan over high heat.
Step2
Bring to a boil,then reduce the heat so it’s simmering gently. Cook for 5 minutes,stirring occasionally,until slightly thickened.
Step3
Stir the soup in circles and pour the egg in a thin stream so it forms “ribbons” throughout the soup. Stir in the chicken and serve,garnished with spring onion.