Go Back
Chinese Chicken and Corn Soup

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. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 6
Ingredients Method

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

Method
 

  1. In pressure cooker add stock, crumbled stock cube, whole chicken breast, creamed corn, sesame oil and ginger.
  2. Bring to pressure on high heat. Cook on setting 2 for 8 minutes.
  3. Quick release pressure
  4. Remove chicken breast and shred with two forks, return to soup.
  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.
  6. 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.
  7. Garnish with spring onion