Before I discovered the pleasure of Chinese Sticky Ribs, Chicken & Sweetcorn Soup was my absolute favourite starter at the local Chinese.
I remember just how well the soup would fill me and by the time I got to the main I was ready for a doggy bag! Yet I’d continue to repeat the same mistake time and time again!
There’s something very refreshing about the sweetness of the sweetcorn kernels when you combine it with the heat of the curry powder. The two balance the dish out very well and ensure you’re left feeling more than satisfied.
I also enjoy the texture of the strands of lightly cooked egg. Sort of like a tasty noodle to add some contrast to just the liquid.
Whenever I’d get treated to a Chinese growing up, my sister used to ask for the soup without the chicken (as she keeps Kosher). You can do the same here if you’re a Vegetarian, cook it without the chicken and choose a Vegetable Stock instead.
The chicken I used in this recipe was from Gold Standard Nutrition’s Cooked Chicken, as it’s been steamed to retain the moisture and lock-in the flavour of the chicken.
All you do is shred a couple of the chicken breasts and you’re good to go.
So enjoy this classic starter that will always remain a firm favourite of mine!
- 1 Small Can of Sweetcorn (drained)
- 200g GSN Cooked Chicken (thinly sliced)
- 1 Egg White
- 1 teaspoon Salt
- 2 teaspoons Sesame Oil
- 3 teaspoons Cornflour
- 1 Egg (beaten)
- 800ml Chicken Stock
- 1 tablespoon Curry Powder
- 1 tablespoon Shaoxing Rice Wine
- 1 teaspoon Caster Sugar
- 1 Spring Onion (finely chopped)
- Place the sweetcorn into a small bowl once it has been drained.
- Place the sliced cooked chicken into a separate bowl with the egg white, salt, sesame oil and 1 teaspoon of the cornflour and mix well, then place into the fridge to chill.
- Pour the stock into a large saucepan and bring to a simmer on a medium heat.
- Simmer for 10 minutes uncovered then add the shaoxing rice wine along with the curry powder, another teaspoon of salt and the sugar.
- Pre-mix 2 teaspoons of water with the remaining 2 teaspoons of cornflour, then pour into the saucepan.
- Bring the mixture to the boil by increasing the heat, then to a simmer by reducing the heat, for a further 5 minutes.
- Add the chicken mixture from the fridge to the saucepan along with the additional beaten egg and sesame oil.
- Pull the egg into long strands using a fork.
- Ladle into bowls and garnish with spring onions.
For more ingredients and exciting nutritional products check out Gold Standard Nutrition.