Sweetcorn Soup with Chicken


1 small can cream-style sweetcorn
1 chicken breast meat, minced
A pinch of salt and pepper
1 egg white, beaten
1 tbsp Shao Hsing Hua Tiau cooking wine
1 litre chicken stock

1/2 tsp salt
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
Dash of sesame oil
1 1/2 tbsp cornflour
2 tbsp water


Combine cornflour and water to form a paste. Marinate minced chicken with salt, pepper and egg white. Set aside.

Heat pan until almost hot, add cooking wine, then add in chicken stock and bring to a boil. Add minced chicken and sweetcorn. Stir to mix the ingredients. Bring to a boil again. Add seasoning.

Stir in cornflour paste to thicken the soup. Serve hot. (this is a very simple soup which children love to eat with toast or garlic bread.)

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