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 Chicken and Sweetcorn Soup
Mum's House
Creamed corn is an important ingredient in this soup. It makes a perfect starter as it can be made ahead of time, refrigerated and warmed up. Remember to add the egg prior to serving the soup and not before.
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Ingridents:
* 4oz Minced chicken
* 2 tsp Light soy
* 1 Tbsp Chinese rice wine
* 2 tsp Cornflower
* 4 Tbsp Cold water
* 1 Tbsp Sesame oil
* 1 Tbsp Vegetable oil
* 1 tsp Grated root ginger
* 1 Ltr Chicken stock
* 15oz Cream style corn
* 8oz Corn kernals
* 2 Eggs
* 1 Chopped spring onion - for garnish
Steps:
1. Mix minced chicken with soy, rice wine, cornflower, water, sesame oil and seasoning in a large bowl.
2. Heat pot and fry ginger in vegetable oil.
3. Add stock, creamed corn and corn kernals, bring to the boil and lower heat.
4. Spoon a ladleful of hot soup into the chicken mixture and stir until it forms a smooth paste, pour this into the pot containing the soup.
5. Slowly bring to the boil and simmer for 3 minutes.
6. Pour beaten egg into the soup and garnish with chopped spring onion.
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| Get the following ingridents for Chicken and Sweetcorn Soup from Mum's House® |
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| Cream Sweet Corn |
Corn Kernals |
Vegetable Oil |
Light Soy Sauce |
Corn Flour |
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| OTHER DISHES |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
