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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.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
6
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