Chinese Chicken and Corn Soup
In 15 minutes, you can have a thick and warm soup at your table! You will be blown away by this Chinese Chicken and Corn Soup. This soup tastes exactly like the Chinese food you can get in restaurants.
Quick and easy for a rainy winter day.
Ingredients
- 1 Chicken breasts
- 1litre Chicken stock, hot
- Dash sesame oil
- 2cm fresh ginger, grated
- 1 cube chicken stock
- 375g Creamed Corn
- 2 tablespoons Corn flour
- 2 Eggs, lightly beaten
- 1 Spring onion – finely chopped
Step 1
In a pressure cooker add stock, crumbled stock cube, whole chicken breast, creamed corn, sesame oil, and ginger.
Step 2
Bring to pressure on high heat. Cook on setting 2 for 8 minutes.
Step 3
Quick release pressure
Step 4
Remove chicken breast and shred with two forks, return to soup.
Step 5
In a small bowl add corn flour with a small amount of chicken liquid. Mix to create a paste. Add slowly to chicken liquid and mix thoroughly.
Step 6
In a bowl lightly beat eggs, and add a little bit of the chicken liquid. Drizzle egg into soup while mixing, this will cook the egg as it hits the soup.
Step 7
Garnish with spring onion
Chinese Chicken and Corn Soup
Ingredients
- 1 Chicken breasts
- 1 litre Chicken stock Hot
- Dash sesame oil
- 2 cm Fresh ginger Grated
- 1 cube Chicken stock
- 375 g Creamed Corn
- 3 tbsp Corn flour
- 2 Eggs
- 1 Spring onion Finely chopped
Instructions
- In pressure cooker add stock, crumbled stock cube, whole chicken breast, creamed corn, sesame oil and ginger.
- Bring to pressure on high heat. Cook on setting 2 for 8 minutes.
- Quick release pressure
- Remove chicken breast and shred with two forks, return to soup.
- In a small bowl add corn flour with a small amount of chicken liquid. Mix to create a paste. Add slowly to chicken liquid and mix thoroughly.
- In bowl lightly beat eggs, add a little bit of the chicken liquid. Drizzle egg into soup while mixing, this will cook the egg as it hits he soup.
- Garnish with spring onion
