Chicken and Sweet Corn Soup

Ingredients:

• 1 Chicken Leg or Breast
• 1 tsp Light Soy Sauce
• Dash of Pepper
• Dash of Sesame Oil
• 300ml Chicken Stock
• 1 tin Cream Style Corn (about 400g)
• 1 Tbsp Light Soy Sauce
• 1 Egg, beaten
• 2 tsp Cornflour mixed with 2 Tbsp Water

Method:

1. Remove the skin & fat from the chicken. Cut into thin strips.
2. Marinade chicken with the seasoning ingredients*.
3. Heat up chicken stock and creamed corn in a large pot. Add 1 Tbsp light soy sauce.
4. When hot, add in beaten egg and stir gently, so the egg cooks in strands.
5. Add cornflour mixture to thicken.
6. Divide the soup into individual bowls.
7. Heat up non-stick frying pan. Stir-fry chicken strips until cooked.
8. Scatter a few strips of chicken over the surface of each bowl of soup.
9. Serve.
   

Recipe in Printer Friendly PDF

More Appetizer Recipes

	Prawn and Fruit Salad Prawn and fruit salad is an appetizer that may be a little fiddly to prepare but the result is perfect for impressing your guests.
	Minced Pork and Water Chestnut Wrap in Lettuce A traditional chinese recipe of minced pork with water chestnuts wrap with lettuce that serve perfectly an appetizer.