How do you make chinese chicken and sweetcorn soup?
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.
