Chinese chicken and sweetcorn soup
Course
Main Dish
Cuisine
Asian
Servings
Prep Time
4
people
10
minutes
Cook Time
8
minutes
Servings
Prep Time
4
people
10
minutes
Cook Time
8
minutes
Ingredients
250
g
chicken breast
150
g
sweetcorn
100
g
mushrooms
2
tsp
egg white
2
tsp
cornflower paste
700
m
chicken stock
Soy Sauce and pepper to taste
Mint to garnish
Instructions
Cut the chicken into thin slices and mix with a pinch of salt, in a bowl. Add the egg white and the cornflower paste.
In a separate bowl mix the sliced mushrooms with the sweetcorn.
In a wok or large pan, bring the stock to boiling point.
Add the mushrooms and sweetcorn and simmer for two minutes.
Add the chicken and bring back to a simmer for two to three minutes or until just cooked.
Taste and season to your liking. Serve hot and garnish with a sprig of mint.
Recipe Notes
Serves Prep Cook 4 10m 8m